Rhubarb & orange compote

Source: Delicious Magazine - September 2010 - page 57
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Serves 4 - Prep 20 min - Cook 20 min

 200g rhubarb, stalks trimmed, cut into 3cm pieces
 1/2 cup (110g) caster sugar, plus 2 tablespoons pared rind and juice of 2 navel oranges, plus 1 orange, segmented
 250g punnet strawberries, hulled, sliced
 Creme fraiche or thick yoghurt, to serve

  1. Preheat oven to 180C. Place rhubarb in a baking dish. toss with 1 tablespoon sugar and half the juice. Bake, covered, for 15 minutes, then uncovered for 5 minutes until tender.
  2. Meanwhile, slice orange rind into thin strips. Place 1/2 cup (110g) sugar and 1 cup (250ml) water in a pan over high heat, stir to dissolve, then bring to boil. Reduce heat to medium-low, add rind and simmer for 20 minutes or until softened. Cool.
  3. Gently mix rhubarb, orange segments and strawberries with remaining juice and sugar. Drizzle over orange syrup, then serve with creme fraiche or yoghurt.

Vic Lic

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