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Stewed rhubarb with ginger
Preparation info
- Serves
4
- Difficulty
Easy
- Ready in
30 min
Appears in
Published 1998
This tangy rhubarb compote is enhanced by the colour and flavour of the redcurrant jelly and enlivened by the ginger.
Ingredients
3 tablespoons 1 kg 2 lb
Method
- In a small bowl, beat the redcurrant jelly with a spoon until smooth, pour into a wide pan and add 4 tablespoons water.
- Trim and discard the leaves and the base of the stalks from the rhubarb. Cut the rhubarb into 2.5 cm (1 inch) slices and add to the pan in a single layer.
- Bring to the boil and immediately turn the heat down to a bare simmer. Cover tigh
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