Rhubarb and Apple Compote

Rhubarb and Apple Compote

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  • Recipe difficulty: Easy
  • 0 of 5
  • Cooking time: 
  • Recipe course: Desserts

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Method

  1. Place the sugar, water, vanilla and cinnamon into the slow cooker and cook for 30-40 minutes until the sugar has dissolved.
  2. Add the fruit and cook on low for 5 hours.
  3. When cooked remove the cinnamon stick and vanilla pod.
  4. Spoon into a container with a lid, cool and store in a refrigerator.

Serving suggestion
Ideal as a breakfast topping for cereal or yoghurt.

Ingredients

1kg rhubarb - chopped into 3cm chunks
4 eating apples - peeled and diced
100g sugar
75ml water
1 vanilla pod
1 cinnamon stick

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