Rhubarb Raspberry Compote
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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Need
- 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
Do
- 1
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.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
