Rhubarb And Mango Compote

Name: Rhubarb And Mango Compote
Total time: 45 min
Yield: 4 servings
Ingredients: Unsalted butter to coat baking dish, plus 1 tablespoonful, cut into pieces; 1 pound rhubarb, cut into 3/4-inch pieces; 1 large ripe mango, cut into cubes; 1/2 cup sugar; 1/4 teaspoon grated lemon peel; 1/2 teaspoon ground ginger; Creme fraiche or whipped cream

By Moira Hodgson

Total Time: 45 minutes
Rating: 4(35)
Comments: Read comments

Featured in: IN THE KITCHEN; For Compotes, Crumbles and Fools

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Ingredients

Yield:4 servings

Unsalted butter to coat baking dish, plus 1 tablespoonful, cut into pieces
1pound rhubarb, cut into ¾-inch pieces
1large ripe mango, cut into cubes
½cup sugar
¼teaspoon grated lemon peel
½teaspoon ground ginger
Creme fraiche or whipped cream

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 350 degrees. Butter a shallow baking dish, and add the rhubarb and mango. Sprinkle the pieces with the sugar, lemon peel and ginger. Toss well to combine.
Step 2
Dot the fruit with the remaining butter and bake about 30 minutes, or until the rhubarb is soft but still holds its shape. Serve warm or at room temperature, with the creme fraiche or whipped cream passed separately.

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