Quick Rhubarb Compote with Greek Yoghurt and Toasted Oats

Ingredients

• 500 g rhubarb, trimmed and cut into 3cm pieces
• 50 caster sugaror use honey
• 1 orange zest, finely grated zest only
• 2 tbsp orange juice
• 1 tsp vanilla extract
• 80 g jumbo rolled oatsuse certified gluten-free oats if required
• 10 g unsalted butteror use coconut oil to make dairy-free
• 1 tbsp runny honey
• 600 full-fat Greek yoghurtor use coconut yoghurt for dairy-free
• 2 tbsp runny honey, to serve (optional)

Contains: cereals gluten, milk.

Method

1. Put the rhubarb, caster sugar, orange zest, orange juice and vanilla extract into a medium saucepan. Stir briefly, then place over a medium heat. Cook, stirring occasionally, for 8–10 minutes until the rhubarb has completely collapsed and the compote is thick and vivid pink. Remove from the heat.About 10 min
2. While the compote cooks, melt the butter in a small frying pan over a medium heat. Add the oats and cook, stirring frequently, for 4–5 minutes until they are golden and smell nutty. Watch them carefully as they can catch quickly at the end. Tip onto a plate.About 5 min
3. Spoon the Greek yoghurt into four bowls. Top each with a generous spoonful of the warm rhubarb compote, then scatter over the toasted oats.About 2 min
4. Drizzle each bowl with a little runny honey if using and serve immediately.