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Rhubarb & strawberry compote

  • 0:10 Prep
  • 0:20 Cook
  • 6 Servings


  • 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) Tamar Valley Greek Style Yoghurt
  • 1 tablespoon honey
  • 200g apple & cranberry oat clusters


  • 1
    Stir the water and sugar in a medium saucepan over low heat until the sugar dissolves. Add the vanilla, cinnamon and lemon rind. Increase heat to medium-high. Bring to the boil. Simmer for 3 minutes.
  • 2
    Add the rhubarb and reduce heat to low. Cook, stirring occasionally, for 10 minutes or until tender. Add the strawberry. Cook for 3-5 minutes or until strawberry is soft. Set aside to cool. Remove and discard vanilla, cinnamon and lemon rind.
  • 3
    Combine yoghurt and honey in a bowl. Divide compote among serving bowls. Top with the yoghurt mixture and oat clusters.

Source: taste.com.au


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