Rhubarb Compote Recipe
Pair seasonal rhubarb with zesty orange and cardamom to make this roasted compote – it's great dolloped or pancakes and porridge, or served with dessert
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Ingredients
- 400g forced rhubarb chopped into 3-4cm lengths
- 1 small orange or blood orange zested and juiced
- 1 vanilla pod split
- 4 cardamom pods seeds removed and finely crushed with a pestle and mortar
- 100g caster sugar
- 1-2 tbsp maple syrup
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