RHUBARB AND MANGO COMPOTE

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Rhubarb And Mango Compote image

Provided by Moira Hodgson

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 7

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

Steps:

  • 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.
  • 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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