Cookbook:Rhubarb and Orange Compote
- 500 g rhubarb
- 2 oranges
- 1 cinnamon stick
- 75 g granulated sugar
Wash and trim the rhubarb then chop into 2 cm pieces. Cut the zest and pith from the oranges with a serrated knife, then cut the fruits in half lengthways and remove
the pithy core. Roughly chop the remaining flesh, removing any pips. Gently cook the rhubarb, oranges, sugar, cinnamon stick and 2 tbsp water, in a covered saucepan for
8-10 minutes, or until the rhubarb is just turning soft. Serve.