Rhubarb compote with pomegranate & rose water

Serves

4 People

Cooking Time

60 minutes

Season

Spring

Summer

Dietary

Vegan

Dairy Free

Gluten Free

Vegetarian

Want to try a new flavour combination with your rhubarb? Try this really easy but flavour packed compote. The combination of pomegranate and floral rose water elevates the tart flavour of the rhubarb to another level. This compote is wonderful over your morning yoghurt or some vanilla ice cream for pudding!

Ingredients

1kg Rhubarb
175ml of Pure Pomegranate juice
2 tsp Rose water
150g Sugar

Method

Step 1.

Pre heat your oven to 180c. Cut your rhubarb into 1 inch pieces. Place in a large mixing bowl and add the pomegranate juice, rose water and sugar. Leave to macerate in the bowl for 30 mins whilst the oven heats up.

Step 2.

Add to a roasting dish and cover with foil and roast for 30 - 40mins until just cooked so the rhubarb keeps it’s shape. Leave to cool.

Step 3.

Add to a jar or container along with all the juices and store in the fridge until you need it.