Rhubarb and strawberry compote sw
Recipe by Debsxx
Ingredients
681g/1.5lb young pink rhubarb stalks (1.5 syns)
grated zest and juice of 1 orange (1 syn)
artificial sweetener to tate
170g/6oz ripe strawberries, hulled (1.5 syns)
mint leaves to decorate
very low fat natural yogurt, to serve
Prep. Time → 10 mins min
Cook Time → 30 mins min
1. Trim the rhubarb stalks and cut them into 2.5 cm/1in lengths. Place in an ovenproof dish with the orange zest and juice
Cook in a preheated oven at 180C/350F, Gas Mark 4 for 20-30 minutes, until cooked and tender. Don't overcook the rhubarb or it will become mushy.
Sweeten to tate with artificial sweetener and stir in the strawberries. Cool, decorate with mint and eat lukewarm with very low fat natural yogurt.
November 27, 2011 18:19
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