Slow cooker recipes

Rhubarb and orange compote

RHUBARB AND ORANGE COMPOTE
6
4H

Ingredients

Cinnamon yoghurt cream

Method

1.

Grease a 4.5-litre (18-cup) slow cooker bowl.

2.

Combine rhubarb, rind, orange, sugar, juice and spices in cooker. Cook, covered, on low, 3½ hours or until rhubarb is tender. Remove bowl from cooker. Stand 20 minutes before serving.

3.

Meanwhile, to make cinnamon yoghurt cream, combine ingredients in a small bowl.

4.

Divide rhubarb mixture into serving bowls; top with cinnamon yoghurt cream and nuts.

Related stories