Friday, 10 August 2012

rhubarb & apricot compote

this is so delicious and can be served as a pudding with yoghurt on top... or for breakfast with yoghurt underneath.. or on top of porridge. make a big batch and have a little at each meal..
you can experiment with different fruits or just do plain rhubarb.
chop the fruit and place in a saucepan with 1/2 tsp water. add 3 tbsp sugar. simmer for 25 minutes, stirring occasionally. test and add more sugar to suit your taste. 

breakfast - on porridge

pudding - with yoghurt & chopped toasted almonds on top

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