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Rhubarb compôte with Greek-style yoghurt and shortbread

Preparation time

less than 30 mins

Cooking time

less than 10 mins

Serves

Serves 1

Dietary

Vegetarian

By Lesley Waters

From Ready Steady Cook

Ingredients

30g/1oz butter
2 tbsp brown sugar
2 stalks rhubarb, chopped
2 oranges, juice only

To serve

2 tbsp Greek-style yoghurt
sprig fresh mint, to garnish
2 ready-made shortbread biscuits

Method

Melt the butter and sugar together in a saucepan.
Add the rhubarb and orange juice to the saucepan and simmer for ten minutes, or until rhubarb is soft.
Pour the rhubarb into a dessert bowl.
Serve warm, garnished with a dollop of yoghurt and sprig of mint, with the shortbread biscuits on the side.