Wykham Rhubarb

Compote of Rhubarb and Bananas

Pink tender rhubarb is readily available early in the year. It should be cooked slowly to keep its shape for a compote.

Preparation time: 15 min
Cooking time: 35 min
Chilling time: 2 hours

Ingredients (for 4)
1lb of pink or champagne rhubarb
6 oz. caster sugar
Juice of an orange
1lb bananas

Trim tops and bottoms of the rhubarb, wash the stalks and cut them into 3cms/ 1” lengths. Place in a casserole or ovenproof dish and add the sugar and strained orange juice. Stir to blend the ingredients thoroughly and cover with a lid. Bake for 35 mins in the centre of the oven pre-heated to 170C/325F (mark 3). Remove from the oven and leave the casserole to stand, covered for, 5 to 10 minutes.

Peel and thinly slice the bananas into a serving dish. Pour over the hot rhubarb and juices. Cool and then chill in the refrigerator. A bowl of cream or vanilla ice cream could be served with the compote.