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Yorkshire rhubarb compote with orange, vanilla and mascarpone

Perfect with the earliest spring rhubarb. Replace the vanilla with grated ginger if preferred

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Ingredients (Serves 4)

  • 1kg/21⁄4lb rhubarb, trimmed, washed and cut into 7.5cm/3in batons
  • 800g/13⁄4lb caster sugar
  • 2 oranges, peeled and broken into segments
  • 1 vanilla pod, split in half lengthways
  • Mascarpone and strips of orange zest to serve

Preheat the oven to 190°C, 375°F, Gas 5.

Combine the rhubarb, sugar, orange and vanilla pod, place in a shallow pan suitable for use in an oven and toss.

Make sure the rhubarb is evenly distributed. Place in the oven and cook for 15 minutes.

When you just start to see bubbles appearing around the edge of the pan, remove from the oven as the rhubarb will continue to cook. Leave to cool.

Spoon the rhubarb into serving bowls or glasses, pour the cooking juices over and serve topped with a dollop of mascarpone and decorated with strips of orange zest.



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