Rhubarb and Rose-Water Compote

Rhubarb makes an easy dessert for any occasion. Once made the compote will keep in a jar in the refrigerator for up to a month, making it a great stand by dish on its own or with yummy orange madeleines. The rhubarb compote with rosewater makes a delicious combination.

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How many Portions

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Prep: 5 minutes
Cook: 10-15 minutes

Ingredients

Rhubarb Compote

400g rhubarb, washed, end and leaves trimmed, finely chopped
150g caster sugar
1 tbsp rose-water
1 tbsp water

To Serve

Mascarponeor Clotted or Thick cream

Method

Rhubarb Compote: Place the rhubarb, sugar, rosewater and water in a saucepan over a moderate heat. Leave the rhubarb to simmer for 10-15 minutes, stirring occasionally until the rhubarb has broken down into a thick puree and the liquid has reduced. Remove the rhubarb from the heat and allow it to cool or serve it warm. If preparing in advance store in a jar in the refrigerator
To Serve: Serve with a spoonful of mascarpone or thick cream.