The Daily Telegraph - Saturday



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.

Makes 500g


500g rhubarb, chopped into 5cm chunks

75g sugar

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.

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