Recipes
Baked Rhubarb and apple compote with yoghurt and roasted almonds
Ingredients
- 400 g rhubarb, washed and cut into lengths
- 2 red apples, cut into thin wedges
- 100 g raw sugar
- pinch of cinnamon
- zest of 1 orange
- 1/2 cup raspberries (fresh or frozen)
- 1/4 cup roasted flaked almonds (optional)
Method
- Place rhubarb into an oven proof dish and add the apples, sugar, cinnamon and orange zest and juice. Bake for 25 minutes in a moderate 180 C oven. Add the raspberries in the last 5 minutes of cooking.
- Serve warm or at room temperature with natural yoghurt and roasted flaked almonds.
www.thehealthychef.com.au
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