Rhubarb and pear compote
Rhubarb and pear compote
This simple rhubarb and pear compote recipe provides a delicious warming breakfast to start your day. Served with granola or nut crème, it provides a balanced start to the day.
Ingredients
- 1 bunch (6 stalks) rhubarb, chopped
- 4 bosc pears (brown), de-cored and sliced
- 1 orange juice and zest
- 1 tablespoon vanilla powder
- 2 teaspoons nutmeg
- 2-3 tablespoons pure maple syrup
Method
- Pre-heat oven to 180°C.
- Cut rhubarb stalks into 5cm lengths.
- Remove the core and seeds from the pear and slice into approximately 12 slices.
- Arrange the rhubarb and pear evenly in a ceramic baking dish.
- Using a grater or zester, remove the zest from the orange taking care to only remove the coloured skin.
- Extract the juice from the orange.
- Add the remaining ingredients spreading evenly over the fruit.
- Place in the oven uncovered.
- After 20 minutes stir the compote and cook for a further 25 minutes until all ingredients are soft and cooked.
Inspirations
Serve hot or cold with Nut Crème
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Soy Free | Egg Free | Vegetarian
Filed under
Gluten free, Dairy free, Sugar alternatives