Our deliciously fruity (and easy to make) Rhubarb & Berry compote is the perfect kick-start to a cold, wintry morning when paired with a bowl of hot high-fibre porridge.
INGREDIENTS
- MIX OF FRESH OR FROZEN BERRIES
- CAWSTON PRESS APPLE & RHUBARB JUICE
- GRANOLA, MUSELI OR YOGURT
METHOD
1. Take a mix of your favourite berries – strawberries, raspberries, redcurrants etc. – and poach them in about a quarter of their weight with Cawston Press Apple & Rhubarb juice.
2. Let them simmer gently for a few minutes to bring out their sweetness.
3. Serve warm or cold. They’re delicious with muesli or yoghurt for breakfast or even as a light, fruity dessert with fresh cream.
CAWSTON TIP:
If you use tart berries like currants you may want to add a spoonful of sugar to balance the flavours. Liked this compote? Try our Apple & Cinnamon compote recipe.
Our Rhubarb & Berry compote pairs perfectly with Lizi's Granola Low Sugar Nuts & Seeds.