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Roasted rhubarb and clementine compote
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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.
Typical values per serving:
This recipe was first published in January 2012.