Rhubarb, Plum And 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.
4 people
20 minutes
10 minutes
Ingredients
- 1 drop Maple Syrup to taste, optional
- 1 - SuperValu Plums stoned and chopped
- 2 sticks SuperValu Rhubarb
- 1 - SuperValu Vanilla Pod
- 50 ml Water
Method
-
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.
