Rhubarb & pear compote

Rhubarb & pear compote


Get the weekend off to a flying start with this delicious dish - perfect for breakfast or brunch.

The ingredient of Rhubarb & pear compote

  1. 60ml (1/4 cup) fresh orange juice
  2. 55g (1/4 cup) caster sugar
  3. 1 bunch (about 700g) rhubarb, trimmed, washed, cut into 4cm lengths
  4. 4 ripe pears, peeled, cored, halved, each half cut into 3 wedges
  5. 1 x 3cm-wide strip orange rind, pith removed
  6. 1 x 7cm cinnamon stick
  7. 260g (1 cup) vanilla-flavoured yoghurt, to serve
  8. 80g (1/2 cup) bought toasted muesli, to serve

The instruction how to make Rhubarb & pear compote

  1. Place the orange juice and sugar in a large saucepan over low heat. Cook, stirring occasionally, for 3 minutes or until sugar dissolves.
  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.
  3. Spoon compote among serving bowls. Top with a dollop of yoghurt and sprinkle with muesli. Serve immediately.

Nutritions of Rhubarb & pear compote

calories: 208.647 calories
calories: 4 grams fat
calories: 2 grams saturated fat
calories: 33 grams carbohydrates
calories: 29 grams sugar
calories: 6 grams protein
calories: 6 milligrams cholesterol
calories: 47.97 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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