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Rhubarb & raspberry compote
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Prep Time:
10 minutes
10 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
25 minutes
25 minutes
Ingredients:
- Grated zest of 1 orange
- 1 vanilla bean, split, seeds scraped
- 200g caster sugar
- 450g rhubarb, cut into 3cm pieces
- 250g fresh raspberries or frozen raspberries
Instructions:
- In a saucepan over low heat, combine lemon zest, vanilla extract, sugar, and 400ml water. Stir gently until the sugar has completely dissolved.
- Gently simmer rhubarb in the poaching liquid until tender when pierced with a knife, about 5 minutes.
- Move the rhubarb to a bowl. Boil the remaining liquid rapidly for 5 minutes or until it becomes syrupy. Add the raspberries and, while the mixture is still warm, pour it over the rhubarb.
- Let it cool before serving alongside milk jelly.
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