The Daily Telegraph - Saturday
RHUBARB AND SPRUCE COMPOTE
This sharp compote is delicious dolloped on yoghurt and oats for breakfast, or topped with a crumble mixture, and is sharp enough to serve as a sauce alongside savoury dishes.
500g rhubarb, chopped into 5cm chunks
20g young spruce tips, finely chopped, or a short sprig of older needles on the stem
h Preheat the oven to 180C/160 fan/Gas 4. h Place the rhubarb in a baking dish with a splash of water, spoon over the sugar and coat the chunks. Cut a piece of baking paper to fit over the rhubarb, then place in the oven for 30 minutes or until the rhubarb starts collapsing. h Cool until the rhubarb is warm and gently fold in the spruce tips and leave to infuse for at least 2 hours before removing. Spoon into sterilized jars and store in the fridge for up to a week.