Rhubarb Compote

Rhubarb Compote

This is such a simple menu to prepare for your guests, allowing you plenty of time to enjoy their company on a warm spring day. Much of the meal can be prepared in advance.

  • 1kg rhubarb
  • 300g sugar
  • 200g water
  1. Chop rhubarb into small cubes, place in a pan and add the sugar and water. Bring slowly to a boil and then turn down the heat immediately and allow to simmer until the rhubarb is tender.
  2. Allow to cool and place in the fridge overnight.
  3. To serve, place a portion of Greek yoghurt in an individual serving dish, pour over a spoonful of rhubarb compote and top with one of your gorgeous pistachio meringues.
  • recipes
  • pictures David Merewether