Rhubarb Pear Compote

Get the weekend off to a flying start with this delicious dish - perfect for breakfast or brunch.

The ingredient of Rhubarb Pear Compote

• 60ml 1 4 cup fresh orange juice
• 55g 1 4 cup caster sugar
• 1 bunch about 700g rhubarb trimmed washed cut into 4cm lengths
• 4 ripe pears peeled cored halved each half cut into 3 wedges
• 1 x 3cm wide strip orange rind pith removed
• 1 x 7cm cinnamon stick
• 260g 1 cup vanilla flavoured yoghurt to serve
• 80g 1 2 cup bought toasted muesli to serve

The Instruction of rhubarb pear compote

• 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 rind 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
• spoon compote among serving bowls top with a dollop of yoghurt and sprinkle with muesli serve immediately

Nutritions of Rhubarb Pear Compote

fatContent: 208 647 calories
saturatedFatContent: 4 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 33 grams carbohydrates
fibreContent: 29 grams sugar
proteinContent: n a
cholesterolContent: 6 grams protein
sodiumContent: 6 milligrams cholesterol

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