Baked rhubarb with vanilla and lime – An easy rhubarb compote for breakfast and desserts.
This baked rhubarb with vanilla and lime is one of the easiest and most delicious things to make in rhubarb season. The rhubarb is baked in the oven until tender with sugar, vanilla and lime, which gives it a lovely balance of sweetness and sharpness.
I love how versatile it is, because it can be used for so many things. Serve it as it is for dessert, with cheesecake or spooned over vanilla ice cream – or mash it into a softer, smoother rhubarb compote. It is also wonderful in yoghurt, on porridge, overnight oats or chia pudding.
This is the kind of recipe I love to have in the fridge during the summer months. Easy, simple and full of flavour – and it goes with almost anything.
Rhubarb Compote – Baked Rhubarb
Ingredients
- 500 g rhubarb, trimmed weight
- 1 vanilla pod
- 100 g caster sugar
- 1 lime, zest and juice
Method
- Cut the rhubarb into small pieces.
- Split the vanilla pod lengthways and scrape out the seeds, then mix them with a little of the sugar.
- Put the rhubarb, sugar, vanilla seeds, the empty pod, lime juice and lime zest in an ovenproof dish and toss well to combine.
- Cover the dish with foil and bake in a preheated conventional oven (top and bottom heat) at 180°C for about 30 minutes. If you prefer a thicker compote without too much liquid, leave off the foil.
Nutrition
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Hvor længe kan det holde sig på køl?
Hej Kamilla
En 5 dage burde den fint kunne klare og ellers kan den fryses.
Du kan altid give den et opkog ved optøning, hvis du synes den er blevet for vandet:)
Warm wishes, Dianna