Home
Recipes
Red wine-roasted rhubarb compote

Rosy rhubarb compote

Red wine-roasted rhubarb compote

Name: Red wine-roasted rhubarb compote
Prep time: 55 min
Total time: 55 min
Yield: 4
Cuisine: British
Ingredients: 700g rhubarb; 150ml red wine; 3 tbsp redcurrant jelly; pared zest and juice of 1 large orange; 2.5cm piece of fresh root ginger peeled and thinly sliced; 85g golden caster sugar

Good Food team

Save recipe

Serves 4

Easy

Prep: 55 mins

, plus optional chilling time.

A star rating of 5 out of 5.3 ratingsRate

loading...

A low in fat, vibrant dessert to impress your guests

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Clotted cream & ginger ice cream

A star rating of 4.4 out of 5.14 ratings

Ingredients

Nutrition

Units:

MetricUS

700g rhubarb
150ml red wine
3 tbsp redcurrant jelly
pared zest and juice of 1 large orange
2.5cm piece of fresh root ginger

peeled and thinly sliced
85g golden caster sugar

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal157
fat0g
saturates0g
carbs33g
sugars27g
fibre2g
protein2g
salt0.03g

low

Method

step 1

Preheat the oven to 180C/ gas 4/fan 160C. Halve the rhubarb lengthways then cut into 5cm lengths. Put the fruit into a small roasting tin just large enough to hold it in a single layer (any larger and too much of the liquid will evaporate during cooking).
step 2

Add the remaining ingredients and cover with foil. Cook in the oven for about 20 minutes or until the rhubarb is just tender.
step 3

Lift the rhubarb from the cooking liquid with a slotted spoon and put it into a serving dish. Put the roasting tin with the cooking liquid back on the hob and bring to the boil. Bubble for about 5 minutes to reduce it slightly, then remove from the heat.
step 4

Taste the rhubarb liquid – it should be tart without being sour – and stir in a little extra sugar if necessary, then pour it over the rhubarb. You can serve it warm or chill overnight and serve cold.

RECIPE TIPS

OR TRY THIS...

When elderflower is in bloom, and if you have a ready supply, replace the root ginger with one large head. Tie it in a square of muslin for easy removal.

Recipe from Good Food magazine, May 2002

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now