Rosy rhubarb compote - Good Food Middle East
A low in fat, vibrant dessert to impress your guests
Ingredients
- 700g rhubarb
- 150ml red wine
- 3 tbsp redcurrant jelly
- pared zest and juice of 1 large orange
- 2½ cm piece of fresh root ginger, peeled and thinly sliced
- 85g golden caster sugar
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