BAKED RHUBARB COMPôTE
BAKED RHUBARB COMPôTE
Ingredients
- 1 kilo/2lb 3oz forced or 'champagne' rhubarb
- 250g/8¾oz caster sugar
- 1 vanilla pod
- split lengthways (optional)
- butter
- for greasing
Directions
- 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.
