Rhubarb Compote

Method

Melt the butter and the sugar together in a saucepan.

Add the chopped rhubarb and orange juice and simmer for 10 minutes or until the rhubarb is soft.

Pour the rhubarb into dessert bowls, serve with a good dollop of yoghurt in each bowl and decorate each with a sprig of mint.

Serve with biscuits on the side.

Ingredients

Stalks Of Rhubarb 8/9
Butter 100 G
Oranges. Juice Only 6
Biscuits
Greek Style Yoghurt
Sprigs Of Mint To Decorate

Hints 'n' Tips

Comments

Leave a Comment:

login to leave comments
Taste Blog

The world is undeniably in love with sriracha, the spicy red chilli and garlic sauce of everyone’s dreams. Although it made its way out of Asia in the 1980s, it seems to have suddenly gained popular... keep reading

Accompaniment

Louis Jadot Macon Blanc - Featured BBC 2 What to eat now

Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.