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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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 500 Grams rhubarb, fresh or frozen, sliced in 5cm lengths
- 100 Grams raspberries, fresh or frozen
- 150 Grams raw caster sugar BUY
- 1 Teaspoon vanilla bean paste BUY
- 1 lemon, juice only
Place all ingredients into Thermomix bowl and cook 14 min/100°C/Reverse/speed soft. Cool before storing in an sterilised jars in the fridge until use.
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