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4-6
Easy
By Dina Begum
Published 2018
Inspired by Asian and Middle Eastern flavours, this compote has subtle floral notes of rosewater and fragrant cardamom, which perfectly complement sweet and tart British rhubarb. It’s definitely a seasonal recipe, so grab some gorgeous pink stems of rhubarb when you see them appear at your favourite fruit and veg store. Forced rhubarb is available out of season but I prefer to use field or allotment grown, which is available from spring until early autumn and has a better colour and flavour