Roasted rhubarb and clementine compote

Rhubarb is tart and always needs sweetening. By pairing it very simply with naturally sweet clementines, it means you can keep the added sugar down to a minimum. Serve this compote as a pudding or with natural low-fat yogurt for breakfast.

• 1 of your 5 a day • 57 calories


400g forced rhubarb, cut into 5cm lengths
4 clementines, peeled and sliced horizontally
50g golden caster sugar


1. Preheat the oven to 200°C, gas mark 6. Place the rhubarb and clementines in a large ovenproof dish and sprinkle over the golden caster sugar. Cover with foil and bake in the oven for 25 minutes until tender and juicy.

2. Lift off the foil, give the dish a shake and return to the oven for 5 minutes. Set aside to cool slightly, spoon into serving glasses or dishes and serve warm or chilled.


If serving chilled, stir a handful of dried blueberries or cranberries into the mixture before cooling.

Roasted rhubarb and clementine compote
  • Preparation time: 5 minutes
  • Cooking time: 30 minutes
  • Total time: 35 minutes 35 minutes

Makes: 6

Nutritional Info

Typical values per serving:

Energy 238.488kJ
Fat 0.1g
Saturated Fat 0g
Carbohydrate 12.9g
Sugars 12.9g
Salt trace

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4 stars

Average user rating Based on 12 ratings

This recipe was first published in Thu Jan 19 11:21:20 GMT 2012.