This recipe is a goody for Mothers’ Day coming up – imagine your mama waking up to the smell of this bubbling away on the stovetop, just in time for a lazy breakfast-in-bed?! You’ll have brownie points at least for the rest of the day!
Rhubarb and pear compote, vanilla yoghurt
Fresh from the garden: orange, rhubarb, pears
Recipe source: adapted from a recipe by Tracy Rutherford in Australian Good Taste
Serves: 6 or 24 tastes
Equipment:
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Ingredients:
Vanilla yoghurt
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What to do:
- Wash and wipe the orange dry. Zest into a small bowl, then cut the orange in half and then juice to yield ¼ cup.
- Trim the rhubarb, discarding the leaves into the rubbish (not the compost). Wash well, then chop into 3cm lengths.
- Wash the pears and peel. Slice into quarters and then cut out the core. Slice the wedges in half again.
- Place the orange juice and sugar in a large saucepan over low heat. Cook, stirring occasionally, for 3 minutes or until sugar dissolves.
- Add the rhubarb, pear, orange zest and cinnamon stick. Bring to a simmer and cook, covered, for 5 minutes. Uncover and cook for a further 5 minutes or until fruit is tender and liquid thickens slightly. Remove from heat and set aside for 15 minutes to cool.
- Meanwhile prepare the yoghurt: halve the vanilla pod lengthways and scrape the seeds from inside each half. Mix these into the yoghurt with the tablespoon of white caster sugar, and divide into small sauce bowls. Chill until ready to serve.
- When the compote is ready, divide it among your serving bowls. Place them on a serving plate with the small yoghurt bowl and serve!
Notes: Why do we discard the rhubarb leaves into the rubbish? What is Greek yoghurt? What could you sprinkle on to this dish to make it even yummier? What is a compote?
The Bondi Cook 