Rhubarb compôte with Greek-style yoghurt and shortbread
Prep time less than 30 mins
Cook time less than 30 mins
From Ready Steady Cook
Melt the butter and sugar together in a saucepan.
Add the rhubarb and orange juice to the saucepan and simmer for ten minutes, or until rhubarb is soft.
Pour the rhubarb into a dessert bowl.
Serve warm, garnished with a dollop of yoghurt and sprig of mint, with the shortbread biscuits on the side.
- 30g/1oz butter
- 2 tbsp brown sugar
- 2 stalks rhubarb, chopped
- 2 oranges, juice only
- 2 tbsp Greek-style yoghurt
- sprig fresh mint, to garnish
- 2 ready-made shortbread biscuits
This link may stop to work if/when the BBC removes the recipes