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

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