Rhubarb compote - The Old Posthouse way

If you like rhubarb, we think you will love our rhubarb compote. And this is how we make it.

Rhubarb cut into small pieces and coated in sugar

To start with...

We pick the rhubarb stalks from our garden. Then, having washed and dried them, cut them into pieces and coat them in sugar.

Baked rhubarb in a strainer over a glass bowl in which rhubarb juice has been collected

Rhubarb juice from baked rhubarb in a glass bowl

And then...

Next we roast the rhubarb in the oven until cooked (but still holding their shape). Then we put the roasted rhubarb in a colander to collect all of the rhubarb juices in a bowl.

Pan with rhubarb juice and honey simmering

Finally...

Finally, we add runny honey (we use Blossom Honey from Apidae Honey) to the rhubarb juice. Heat the mixture up and let it simmer so that the rhubarb and honey mixture reduces to a syrup. Then we pour the syrup over the roasted rhubarb. Rhubarb compote.