Freshly picked rhubarb is the basis of this delicious, easy compote to serve under a dollop of thick yogurt or over frozen vanilla yogurt. Add some strawberries for an ever-popular flavour combination.
- 6 cups rhubarb chopped
- 1 cup granulated sugar
- 1 tablespoon grated orange rind
- 1/2 cup orange juice
Rhubarb Compote: In large saucepan, combine rhubarb, sugar, orange rind and orange juice; bring to simmer and cook gently until tender, about 15 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 3 days.) Makes 4 cups (1 L).