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
- 1Grease a 4.5-litre (18-cup) slow cooker bowl.
- 2Combine 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.
- 3Meanwhile, to make cinnamon yoghurt cream, combine ingredients in a small bowl.
- 4Divide rhubarb mixture into serving bowls; top with cinnamon yoghurt cream and nuts.