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Pear & rhubarb compote
Pear & rhubarb compote
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Cozy up with a delightful pear and rhubarb winter dessert.
Ingredients:
  • 3 ripe pears, peeled, cored, cut into thick wedges
  • 1 bunch rhubarb, washed, ends trimmed, cut into 6cm lengths
  • 60ml (1/4 cup) fresh orange juice
  • 1 vanilla bean, split lengthways
  • 1 x 7cm cinnamon stick
  • 34.40 gm demerara sugar
  • 250ml (1 cup) low-fat custard, to serve
Instructions:
  • Preheat the oven to 180C. Place the pear and rhubarb in a shallow ovenproof dish and drizzle with the fresh orange juice.
  • Combine the vanilla bean and cinnamon by stirring them in. Sprinkle sugar over the mixture. Cover with foil and bake in the oven for 40 minutes, or until the fruit is tender.
  • Divide the compote evenly into serving bowls and enjoy with custard, if desired.

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