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Rhubarb compôte with Greek-style yoghurt and shortbread

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
by Lesley Waters

From Ready Steady Cook

Method


  1. Melt the butter and sugar together in a saucepan.

  2. Add the rhubarb and orange juice to the saucepan and simmer for ten minutes, or until rhubarb is soft.

  3. Pour the rhubarb into a dessert bowl.

  4. Serve warm, garnished with a dollop of yoghurt and sprig of mint, with the shortbread biscuits on the side.

Ingredients

  • 30g/1oz butter
  • 2 tbsp brown sugar
  • 2 stalks rhubarb, chopped
  • 2 oranges, juice only

To serve

  • 2 tbsp Greek-style yoghurt
  • sprig fresh mint, to garnish
  • 2 ready-made shortbread biscuits

Shopping List

Rhubarb compôte with Greek-style yoghurt and shortbread

Fruit and vegetables

Cooking ingredients

Biscuits, snacks and sweets

Dairy, eggs and chilled

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