Recipe

Rhubarb and orange compote

Jun 30, 1975 2:00pm
  • 4 hrs cooking
  • Serves 6
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Ingredients

Rhubarb and orange compote
  • 16 trimmed stems rhubarb (1kg), chopped coarsely
  • 1 teaspoon finely grated orange rind
  • 2 oranges (600g), peeled, sliced thickly
  • 2/3 cup (150g) raw caster sugar
  • 1/4 cup (60ml) cranberry juice
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 cup (80g) flaked almonds, roasted
Cinnamon yoghurt cream
  • 1/2 cup (125ml) thick (double) cream
  • 1/2 cup (140g) greek-style yoghurt
  • 1/2 teaspoon cinnamon sugar

Method

Rhubarb and orange compote
  • 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.

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