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Rhubarb Orange compote on yoghurt with toasted almonds

Rhubarb Orange Compote

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Dessert, Sauces & Dips
Cuisine Dairy-Free, Gluten-Free, Grain-Free, Low Carb, Paleo, Refined Sugar-Free, SCD, Vegetarian
Servings 4 people

Ingredients
  

  • 350 g rhubarb
  • 150 ml water
  • 1 orange (zested and juiced)
  • 3 tbsps honey

Instructions
 

  • Chop the rhubarb into 1cm long chunks.
  • Add to a saucepan with the water and honey and boil on a high heat until the rhubarb starts to disintegrate (about 5 mins).
  • Reduce the heat and continue cooking until most of the liquid has evaporated and the compote has thickened.
  • Zest and juice the orange and add to the saucepan.
  • Allow to cool slightly before serving.