Siobhan rhubarb plum vanilla compote


The rhubarb, plum and vanilla compote can be a quick dessert for adults and other children when added to some creamy Greek yogurt or crème fraîche.

Preparation time: 10 minutes

Cooking time: 20 minutes

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Serves: 4 people

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  1. Wash the rhubarb and cut off the ends of each stalk, then cut the stalks into pieces about 1cm thick. Put the rhubarb, plum, water and vanilla pod in a pan set over a medium heat. Bring to the boil, then reduce the heat to
    a simmer and cook for about 10 minutes, until softened. Remove from the heat and allow to cool. Remove the vanilla pod before blending to a fairly smooth purée. Taste and adjust the sweetness with maple syrup if needed.

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