Guest guest Posted March 17, 2007 Report Share Posted March 17, 2007 Pear and Rhubarb Compote 1 bunch rhubarb, leaves removed, trimmed 2 pears, peeled, cored 2 tablespoons caster sugar 2 tablespoons water two 200 g (7 oz) tubs vegan vanilla yoghurt, to serve 1. Wash rhubarb well. Cut into 3 cm (1 1/4 " ) lengths. Thinly slice pears into wedges. 2. Place rhubarb, sugar and water into a saucepan over medium heat. Bring to the boil. Cover. Cook for 2 to 3 minutes or until softened slightly. 3. Add pears. Cover. Cook for a further 1 to 2 minutes or until fruit is tender. Serve drizzled with yoghurt. TIP: Pear and rhubarb compote will keep for up to 5 days stored in an airtight container in your fridge. Serves 4. Quote Link to comment Share on other sites More sharing options...
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