This compote goes really well with pancakes, muesli and porridge. We use it with several dishes on the Breakfast menu and it can be varied with other seasonal fruits through the year.
- 250gm rhubarb (fresh or frozen)
- 250gm raspberries (fresh or frozen)
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1/4 tsp vanilla essence
Put all the ingredients in a roasting dish and mix together. Bake at 180C for 30 minutes or until soft
Stir in 1/4 cup of water with 1 tbsp arrowroot or cornflour. It will the thicken straight away.
(C) Morrison Street Cafe 2012