ナイジェラ・ローソンのインスタグラム(nigellalawson) - 3月4日 20時23分

Rhubarb and ginger compote (a trifle overcooked, as forgot to put on oven timer, but still good). Recipe from #simplynigella: 800g (trimmed weight) forced Yorkshire rhubarb; 50g fine-ish shreds fresh ginger; 200g caster sugar; roast, covered with foil in 190°C oven for 45 mins (or should have been: I left it there for about an hour...). Might add some of its reduced syrup to prosecco later.
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