Save to your scrapbook

    Spiced roast rhubarb and clementine compote

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Spiced roast rhubarb and clementine compote

    Serve with fluffy pancakes, granola and yogurt, or creamy vanilla cheesecake.

    • Vegetarian
    • Gluten Free
    • Preparation time: 5 minutes, plus cooling
    • Cooking time: about 25 minutes
    • Total time: about 30 minutes, plus cooling

    Serves: 4


    2 clementines, 1 peeled

    450g rhubarb, cut into 6-7cm sticks

    1 vanilla pod, split

    2 star anise

    1 long cinnamon stick, halved

    60g light brown soft sugar

    2 tbsp maple syrup


    1. Preheat the oven to 200°C, gas mark 6. Using a serrated knife, slice both the peeled and unpeeled clementines into 1cm wheels. Mix with the rhubarb, vanilla and spices in a large ceramic baking dish. Sprinkle over the sugar, then cover with foil, scrunching it tightly around the dish.

    2. Bake for 15 minutes, then uncover and baste with the maple syrup. Return to the oven, uncovered, for another 10 minutes, or until the rhubarb is tender and sitting in a puddle of juice. (The cooking time will depend a little on the thickness of the rhubarb.) Cool to room temperature before serving, until the syrup has thickened a little and the rhubarb holds its shape.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


    Average user rating

    0 stars