Rhubarb compote with rose water yoghurt

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How to make Rhubarb compote with rose water yoghurt

  • Yield : 4
  • Prep Time : 0:40
  • Cook Time : 0:15
  • Total Time : 0:55

Ingredients

  • 2 bunches rhubarb, trimmed
  • 100g caster sugar
  • 125g natural yoghurt
  • 1 tablespoon clear honey
  • 1/2 tablespoon rose water

Method

  • Step 1 Cut up the rhubarb into 5cm pieces. Place the pieces in a saucepan with the caster sugar and 2/3 cup (160ml) of water. Bring to the boil, cover and simmer gently for 15 minutes or until the rhubarb is tender. Transfer to a dish and set aside to cool.
  • Step 2 Combine the natural yoghurt, clear honey and rose water. Serve with the rhubarb.

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