Pickled rhubarb compote
Per serving
60kcal
0.2гProteins
4гFats
5гCarbs
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
Ingredients
8 serv.Step-by-step instructions
- 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.
Source: bbcgoodfood.com
Original recipe ↗
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