Rhubarb Compote

3:06 am on 10 May 2008

To be enjoyed any time of the year in hot fruit pies or with slices of cake, rhubarb is one of the most overlooked ingredients in any garden. If the stalks are  thick and woody, peel them first before cutting.


  • 5 cups rhubarb, cut into small strips
  • ½ cup sugar
  • ½ teaspoon orange or lemon zest
  • ¼ cup water
  • ¼ cup currants
  • 1 cup peeled and sliced apple


Place all the ingredients in a heavy-based saucepan, bring to the boil and simmer for 8 minutes, stirring often.  Eat with lashing of sweetened cream or preserve in sterlised jars.

From Jesse Mulligan, 1–4pm

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