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Rhubarb & pear compote
Rhubarb & pear compote
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Kickstart your weekend with this delectable breakfast/brunch dish.
Ingredients:
  • 60ml (1/4 cup) fresh orange juice
  • 1 bunch (about 700g) rhubarb, trimmed, washed, cut into 4cm lengths
  • 4 ripe pears, peeled, cored, halved, each half cut into 3 wedges
  • 1 x 3cm-wide strip orange rind, pith removed
  • 1 x 7cm cinnamon stick
  • 260g (1 cup) vanilla-flavoured yoghurt, to serve
  • 80g (1/2 cup) bought toasted muesli, to serve
Instructions:
  • In a large saucepan, combine orange juice and sugar over low heat. Stir occasionally for 3 minutes or until the sugar dissolves.
  • Combine the rhubarb, pear, orange rind, and cinnamon stick in a pot. Simmer covered for 5 minutes. Uncover and continue cooking for 5 more minutes until the fruit is tender and the liquid thickens slightly. Set aside off heat to cool for 15 minutes.
  • Divide the compote evenly into serving bowls. Add a dollop of yogurt on top of each bowl and finish with a sprinkle of muesli. Serve immediately.

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