adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Rhubarb & strawberry compote
0 Likes
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Cinnamon-vanilla stewed fruit with honey yogurt and crispy oats.
Ingredients:
  • 125ml (1/2 cup) water
  • 100g (1/2 cup) caster sugar
  • 1 vanilla bean, halved lengthways
  • 1 cinnamon stick
  • 8cm-strip lemon rind
  • 1 bunch (about 750g) rhubarb, trimmed, cut into 2cm pieces
  • 250g punnet strawberries, washed, hulled, halved
  • 260g (1 cup) Greek Style Yoghurt
  • 28.60 gm honey
  • 200g apple & cranberry oat clusters
Instructions:
  • Combine water and sugar in a saucepan over low heat, stirring until sugar dissolves. Mix in vanilla, cinnamon, and lemon rind. Increase heat and bring to a boil. Reduce heat and simmer for 3 minutes.
  • Combine the rhubarb and lower the heat to low. Cook for 10 minutes, stirring occasionally until tender. Introduce the strawberries and cook for an additional 3-5 minutes until soft. Let it cool before removing and discarding the vanilla, cinnamon, and lemon rind.
  • In a bowl, mix together yoghurt and honey. Spoon compote into serving bowls, then top with the yoghurt mixture and oat clusters.

Similar Recipes