food for thought

by michelle

rhubarb and blackberry compote

with 2 comments

I couldn’t resist buying a bunch of rhubarb recently – it looked so wonderfully bright and fresh. I decided to combine it with blackberries in a baked compote. After washing and trimming the rhubarb, I cut it into short lengths. These went into an oven-proof dish with a cup of blackberries, ¾ cup of caster sugar and the grated rind and juice of one orange. After tossing this mixture to combine, I drizzled on 2 tablespoons of melted butter then baked it in a moderate oven for 45 minutes. It was delicious with home-made yoghurt.


Written by michelle picker

December 13, 2010 at 11:30 pm

2 Responses

Subscribe to comments with RSS.

  1. hi I was fortunate to look for your theme in yahoo
    your post is superb
    I obtain a lot in your topic really thanks very much
    btw the theme of you website is really impressive
    where can find it


    December 15, 2010 at 7:47 pm

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: