Rhubarb Raspberry Compote

Serves 8
by Tenina Holder

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.

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