Honey-baked rhubarb from River Cottage Every Day (page 30) by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Perfect pancakes; Muesli; Eggy bread

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eeeve on April 18, 2017

    A quick and easy way to prepare rhubarb; we also like the combo with orange. Our rhubarb stalks were squidgy and soft but held their shape nicely. The end result wasn't very sweet but stayed refreshingly tart.

  • Zosia on April 17, 2017

    I like the bright tasting combination of rhubarb and orange so I enjoyed this compote. It was particularly good with yogurt and my morning oatmeal.

  • Hannaha100 on January 19, 2017

    Ever since I read the words "rhubarb compote" earlier today, I couldn't get it out of my head and in the end went and bought some rhubarb. I'll admit I used agave instead of honey but I still think this was disappointing and I've concluded I don't really like the combination of rhubarb and orange - a bit tart. Out of curiosity I looked it up and Nike Segnit isn't a fan in the flavour thesaurus either. I thought a pinch of cinnamon and brown sugar improved it but I don't think I'll make again.

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