- Wash and trim the rhubarb. Chop into 2 cm pieces.
- Cut the zest and pith from the oranges with a serrated knife, then cut the fruits in half lengthways and remove the pithy core. Roughly chop the remaining flesh, removing any pips.
- Gently cook the rhubarb, oranges, sugar, cinnamon stick and 30ml (2 tablespoons) water, in a covered saucepan for 8-10 minutes, or until the rhubarb is just turning soft. Allow your rhubarb and orange compote to cool.
Rhubarb and Orange Compote
Recipe by Tad Lombardo
This beautiful compote can be served chilled and stirred into porridge or natural yoghurt.
Ingredients
- 500g rhubarb
- 2 oranges
- 1 cinnamon stick
- 75g granulated sugar
- 30ml water
