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Rhubarb and Strawberry Compote with Cinnamon Crumpets
Posted By Helen Jackson On July 20, 2012 @ 11:22 am In Brunch Recipes,Recipes | No Comments
Yield: 3-4
Place rhubarb in a saucepan with water, sugar and orange juice. Cover the saucepan and heat over a moderate heat for about 10 minutes or until rhubarb has softened but still holding its shape. Add strawberries and continue to cook for a further 5 minutes until they are hot and pulpy.
Toast crumpets until the bases are crisp. Butter the hot crumpets and then dust with combined cinnamon and sugar.
Serve crumpets with compote along side.
Add a dollop of thick yoghurt if you like.
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