Champagne Rhubarb Compote
A sweet and fresh rhubarb compote, perfect with a light breakfast of granola and yoghurt.
400g Champagne Rhubarb
2 tablespoons honey
Orange – juice and zest
3 cardamom pods
Wash and trim the rhubarb.
Cut into 3cm strips.
In a bowl, add the orange juice, zest and honey
Crush the cardamom – add to the fruit. Mix
Roast in a moderate oven (180oC) till soft.
This should take approx. 15 mins.
Cool – adjust sweetness with more honey if required.