Rabarberkompott

A Scandinavian way of baking rhubarb, serve Rabarberkompott (ralv-barb-er-kawm-pot) warm, topped with cream.

4-6 SERVINGS

2 lb. young rhubarb, trimmed, cleaned and chopped

4 oz. sugar

1 tablespoon butter, cut into pieces

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

Place one-third of the rhubarb in a medium-sized ovenproof casserole and cover with one-third of the sugar. Continue making layers in this way until all of the rhubarb and sugar are used up. Dot the butter pieces over the top. Cover the casserole and put it in the centre of the oven. Bake for 30 to 35 minutes or until the rhubarb is tender.

Remove the casserole from the oven and set aside to cool, at room temperature.

Spoon the compote into individual dessert dishes and serve immediately.

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