Quick recipe finder Baked rhubarb compôte
This baked rhubarb couldn’t be easier, and makes a great dessert with a dollop of Greek-style yoghurt or ice cream.
- 1 kilo/2lb 3oz forced or ‘champagne’ rhubarb
- 250g/8¾oz caster sugar
- 1 vanilla pod, split lengthways (optional)
- butter, for greasing
Cut the rhubarb into 3cm/1in lengths and mix with the sugar and vanilla.
Leave to macerate for a minimum of one hour or overnight if possible.
Preheat oven to 170C/325F/ Gas 3.
Lightly butter a baking dish, drain the rhubarb and pack it in. Cover tightly with foil and bake for twenty minutes.
Remove from oven and leave until cool before uncovering.
Rhubarb and vanilla clafoutis