Rhubarb, Apple and Orange Compote

Serve this compote for a delicious breakfast with yoghurt and a bowl of museli. This recipe also works well with leftover pears instead of apples.

By Caroline Marson
Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

Serves 4

  • 250g rhubarb, sliced
  • 1-2 apples peeled , cored and bruises cut away, cut into cubes
  • 50ml orange juice
  • 25g caster sugar

    Sugar and Syrups

    Try having in stock caster sugar, muscavado, honey and golden syrup

    • Once opened ensure they are tightly resealed with quick clips or bag clips.
    • If you have got rock-hard brown sugar, crystallised honey/syrup, place in a suitable non-metallic bowl and give a quick blast of about 30 seconds on high in the microwave to bring these back to their normal state.
  • Yoghurt

    Yoghurt

    Greek yoghurt is good for adding to curries or making quick dips.

    Choose fruit yoghurts for quick puddings for the children.

Instructions

  1. Combine the rhubarb, apples, orange juice and sugar in a pan. Bring to the boil over a medium heat. Reduce heat, and simmer for 3 minutes or until fruit is tender.
  2. Remove from heat and cool. Serve spooned over muesli with fruit juice and yogurt.

Health Notes

Rhubarb is in fact a vegetable. It can be quite sour so needs to be cooked with sugar or juice to make it less tart. Rhubarb contains vitamin C and is a good source of potassium.

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