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Rhubarb, Apple and Orange Compote

Serve this compote for a delicious breakfast with yogurt 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

Serves 4

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

Yoghurt

Yoghurt

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

Choose fruit yoghurts for quick puddings for the children.
25g caster Sugar and Syrups
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.

Instructions

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.
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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