Rhubarb and Orange Compote
If you liked the idea of making your own yoghurt and followed the recipe that Amy, the Roundhouse kitchen coach came up with recently, then you may like to mix it with this delicious Rhubarb and Orange compote. Amy rustled it up at home in her Roundhouse bespoke kitchen using a steam oven.
Rhubarb and orange compote
400g forced or new season rhubarb
75g caster sugar
½ orange zest, very finely grated
- Wash and trim the rhubarb, then cut each stick in half lengthways, and then cut into inch long lengths.
- Place in a solid, heat-proof container and sprinkle over the sugar. Scatter the zest over the top and using a spoon, turn the rhubarb around to coat in sugar and orange zest.
- Cover with tin foil or a lid, and place in a steam oven for 12-15 minutes at 100°C, or until nicely softened but still retaining it’s shape.