Stewed rhubarb with ginger

Name: Stewed rhubarb with ginger
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Ingredients: 3 tablespoons redcurrant jelly; 30 g (1 oz) crystallized or glacé ginger, finely chopped a little caster or demerara sugar; 30 g (1 oz) crystallized or glacé ginger, finely chopped a little caster or demerara sugar; 1 kg (2 lb) rhubarb; 30 g (1 oz) crystallized or glacé ginger, finely chopped a little caster or demerara sugar; 30 g (1 oz) crystallized or glacé ginger, finely chopped a little caster or demerara sugar

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Breakfasts

By Le Cordon Bleu

Published 1998

About

This tangy rhubarb compote is enhanced by the colour and flavour of the redcurrant jelly and enlivened by the ginger.

Ingredients

3 tablespoons redcurrant jelly
1 kg (2 lb) rhubarb

Vegan
Gluten-free
Breakfast

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