Irish Rhubarb and Apple Compote Pots

Shopping list

• 300 g rhubarb — trimmed and cut into 3 cm pieces

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• 2 piece cooking apples — peeled, cored and diced

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• 1 piece orange — zest and juice

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• 0.5 tsp ground ginger

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• 50 ml water

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• 0.25 tsp ground cinnamon

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Step by step

1. 1

   Place the rhubarb, diced apple, orange zest, orange juice, ground ginger, cinnamon and water in a medium saucepan.

2. 2

   Bring to a gentle simmer over medium heat, then reduce the heat to low.

3. 3

   Cover and cook gently for 12– 15 minutes, stirring occasionally, until the rhubarb and apple have broken down into a soft, jammy compote. If it looks too dry, add a splash more water.

4. 4

   Taste and adjust spice if desired, though no added sweetener should be needed—the apple and orange provide natural sweetness.

5. 5

   Spoon the warm compote into four small serving pots or bowls.

6. 6

   Serve warm or chilled, with a dollop of thick natural yoghurt or a spoonful of ground almonds for extra texture if desired.