Pickled rhubarb compote
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Pickled rhubarb compote

By Tom Kerridge

Pair seasonal, tart rhubarb with roast pork to cut through the richness – it does just as good a job as apple sauce on your Sunday lunch table

  • Prep:5 mins
    Cook:10 mins
  • Easy

Nutrition per serving

  • kcal 60
  • fat 4g
  • saturates 3g
  • carbs 5g
  • sugars 5g
  • fibre 0.4g
  • protein 0.2g
  • salt 0.1g

Ingredients

  • 200g washed and sliced rhubarb
  • 4 tbsp white wine vinegar
  • 50g sugar
  • 50g butter

Method

  1. Tip the rhubarb, white wine vinegar and sugar into a saucepan and bring to the boil. Simmer for 10 mins until the rhubarb is tender. Add the butter and blitz in a blender or with a hand blender until smooth. Different types of rhubarb have a different water content, so if the sauce seems a little soupy, simmer until it has reduced slightly. Can be made up to two days ahead and kept chilled. Reheat before serving.

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