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Rhubarb and Ginger Compote
Ingredients:
750g rhubarb stalks
100g caster sugar
Zest and juice of an orange
2tbsps water
2 pieces of stem ginger in syrup, finely chopped
At all costs you want to avoid mush.
Method:
Trim the stalks and cut into evenly sized chunks – not too small or they just turn to mush, and at all costs you want to avoid mush.
Add the caster sugar, orange zest and juice, water and ginger.
Bring to the boil and then simmer for 5 - 7 minutes until the rhubarb is soft but still retains its shape.
Leave to cool.
Serve layered in a glass with Greek yogurt and granola.
