Red wine-roasted rhubarb compote

• rhubarb↗700g g
• red wine↗150ml ml
• redcurrant jelly↗3 tbsp tbsp
• orange↗pared zest and juice of 1

  pared zest and juice of 1

• fresh root ginger↗2.5cm piece of

  peeled and thinly sliced

• golden caster sugar↗85g g

Step-by-step instructions

1. 1

   Preheat the oven to 180C/ gas 4/fan 160C. Halve the rhubarb lengthways then cut into 5cm lengths. Put the fruit into a small roasting tin just large enough to hold it in a single layer (any larger and too much of the liquid will evaporate during cooking).

2. 2

   Add the remaining ingredients and cover with foil. Cook in the oven for about 20 minutes or until the rhubarb is just tender.

3. 3

   Lift the rhubarb from the cooking liquid with a slotted spoon and put it into a serving dish. Put the roasting tin with the cooking liquid back on the hob and bring to the boil. Bubble for about 5 minutes to reduce it slightly, then remove from the heat.

4. 4

   Taste the rhubarb liquid – it should be tart without being sour – and stir in a little extra sugar if necessary, then pour it over the rhubarb. You can serve it warm or chill overnight and serve cold.