Ingredients
- 200g rhubarb, stalks trimmed, cut into 3cm pieces
- 1/2 cup (110g) caster sugar, plus 2 tbs pared rind and juice of 2 navel oranges, plus 1 orange, segmented
- 250g punnet strawberries, hulled, sliced
- Creme fraiche or thick yoghurt, to serve
Description
Rhubarb & Orange Compote Recipe - Preheat Oven To 180C. Place Rhubarb In A Baking Dish. Toss With 1 Tbs Sugar And Half The Juice. Bake, Covered, For 15 Minutes, Then Uncovered For 5 Minutes Until...
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