Name: Rhubarb and orange compote
Cook time: 240 min
Total time: 240 min
Yield: 6
Ingredients: 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

Ingredients

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

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

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.

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

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

Women's Weekly Food

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Ingredients

Method

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