Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 125ml (1/2 cup) water

  3. 100g (1/2 cup) caster sugar

  4. 1 vanilla bean, halved lengthways

  5. 1 cinnamon stick

  6. 8cm-strip lemon rind

  7. 1 bunch (about 750g) rhubarb, trimmed, cut into 2cm pieces

  8. 250g punnet strawberries, washed, hulled, halved

  9. 260g (1 cup) Greek-style natural yoghurt

  10. 1 tbs honey

  11. 200g apple & cranberry oat clusters

Instructions Jump to Ingredients ↑

  1. Stir the water and sugar in a medium saucepan over low heat until the sugar dissolves. Add the vanilla, cinnamon and lemon rind. Increase heat to medium-high. Bring to the boil. Simmer for 3 minutes.

  2. Add the rhubarb and reduce heat to low. Cook, stirring occasionally, for 10 minutes or until tender. Add the strawberry. Cook for 3-5 minutes or until strawberry is soft. Set aside to cool. Remove and discard vanilla, cinnamon and lemon rind.

  3. Combine yoghurt and honey in a bowl. Divide compote among serving bowls. Top with the yoghurt mixture and oat clusters.


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