Rhubarb compote with yoghurt
25th Mar, 2014


  • Serves 2
  • 150g rhubarb
  • 1 apple, peeled, cored and diced
  • 200ml water
  • 1 tbsp honey
  • Zest of ½ orange
  • 200ml yogurt

Equipment required:

To make

To prepare the rhubarb, chop off the woody ends and remove any of the tough stringy outer skin. The best way to do this is by snapping it in half with your hand; this should create some stringy parts to appear at the break, just pull these bits off and it's ready to go. Then roughly dice the rhubarb.

To make the compote, simple place the rhubarb and apple in a pan and cover with the water, honey and orange zest. Bring to the boil and then turn the heat to low and simmer for 20 minutes until the rhubarb is soft; add a drop more water if necessary. Leave to cool completely. 

Now simply layer the yoghurt with the rhubarb compote to serve. Add a tbsp. of granola for some extra crunch.

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