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Ingredients
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125ml (1/2 cup) water
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100g (1/2 cup) caster sugar
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1 vanilla bean, halved lengthways
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1 cinnamon stick
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8cm-strip lemon rind
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1 bunch (about 750g) rhubarb, trimmed, cut into 2cm pieces
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250g punnet strawberries, washed, hulled, halved
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260g (1 cup) Tamar Valley Greek Style Yoghurt
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1 tablespoon honey
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200g apple & cranberry oat clusters
Method
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1Stir 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.
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2Add 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.
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3Combine yoghurt and honey in a bowl. Divide compote among serving bowls. Top with the yoghurt mixture and oat clusters.
Source: taste.com.au
