Rhubarb compote with yoghurt

Make the compote

500g rhubarb, trimmed and cut into small chunks

Zest and juice of 1 orange

Zest and juice of 1 lemon

Knob of root ginger, peeled and finely chopped

Put all the ingredients in an oven proof dish and cook in the oven uncovered, at 180C for 30 to 40 minutes.
Allow to cool and then transfer to an airtight container. this will keep in the fridge for 1-2 days.


150g plain yoghurt

2 tbsp of above compote

Swirl the compote into the yoghurt and serve