Rhubarb Compote
Recipes > DessertsRhubarb is renowned for keeping regular and I couldn't think of a better way to consume rhubarb. This is a delicious dish served warm topped with lactose free yoghurt, custard or ice-cream. It is just as delicious served cold.
Ingredients
- 220g rhubarb, washed and cut into 3 cm lengths
- 2 Tablespoons orange juice
- 1 teaspoon grated orange rind
- ½ teaspoon ground cinnamon
- 2 tablespoons sugar
- 125g strawberries hulled and halved
Method
- Combine rhubarb, juice, rind, cinnamon and sugar in a medium saucepan, bring to the boil, reduce heat, simmer uncovered, stirring occasionally for about 8 minutes or until rhubarb is tender.
- Add the strawberries, cook for 2 minutes and cool slightly in two bowels.
Serve with lactose free yoghurt, ice-cream or custard.