Whether you love a little bit of sharpness with your morning yoghurt or as a delicious addition to Lemon Custard, or Vanilla Ice Cream, then this is the quick pick me up for all things creamy for you! Really easy, really quick, not really a dish in it’s own right, (but shhh, don’t let the compote hear me say that!)
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- 500 g rhubarb, fresh or frozen, sliced in 5cm lengths
- 100 g raspberries, fresh or frozen
- 200 g golden caster sugar
- 1 tsp Vanilla - Bean Paste vanilla bean paste BUY
- 1 lemon, juice only
Place all ingredients into TM bowl and cook 14 min/100°C/Reverse/speed soft. Cool before storing in an airtight container in the fridge until use.