Rhubarb & pear compote

Name: Rhubarb & pear compote
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 60ml (1/4 cup) fresh orange juice; 55g (1/4 cup) caster sugar; 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

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 6

Cost: $2.18 /serving

Author : Tracy Rutherford

healthy boil autumn

Ingredients

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60 milliliters (1/4 cup) fresh orange juice55 grams (1/4 cup) caster sugar1 bunch (about 700 grams) rhubarb, trimmed, washed, cut into 4cm lengths4 ripe pears, peeled, cored, halved, each half cut into 3 wedges1 x 3cm-wide strip orange rind, pith removed1 x 7cm cinnamon stick260 grams (1 cup) vanilla-flavoured yoghurt, to serve80 grams (1/2 cup) bought toasted muesli, to serve

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Instructions

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Step 1

Place the orange juice and sugar in a large saucepan over low heat. Cook, stirring occasionally, for 3 minutes or until sugar dissolves.

Step 2

Add the rhubarb, pear, orange rind and cinnamon stick. Bring to a simmer and cook, covered, for 5 minutes. Uncover and cook for a further 5 minutes or until fruit is tender and liquid thickens slightly. Remove from heat and set aside for 15 minutes to cool.

Step 3

Spoon compote among serving bowls. Top with a dollop of yoghurt and sprinkle with muesli. Serve immediately.