A tangy compote of summer fruits is a top treat
(7 votes)
Cook: 30 Mins
Serves: 2
Price: £1.01 per serving
Nutritional Information
Each 168g serving contains
Energy
612kj
146kcal
612kj
146kcal
7%
Fat
2.9g
2.9g
Low
4%
4%
Saturates
1.2g
1.2g
Low
6%
6%
Sugars
7.7g
7.7g
Med
9%
9%
Salt
0.47g
0.47g
Med
8%
8%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
364kj/87kcal
Typical energy values per 100g:
364kj/87kcal
Ingredients
2 sticks rhubarb
6 strawberries
1 orange
2 slices wholemeal bread
2tbsp light soft cheese
Method
1
Cut the rhubarb into chunks. Remove the stalks from the strawberries and cut each one in half. Zest the orange and squeeze the juice.
2
Put the juice, rhubarb and strawberries in a pan. Bring to the boil then simmer for 15 mins until softened. Cool slightly.
3
Toast the bread until golden, then spread them with the soft cheese.
4
Top with the rhubarb and strawberry compote and sprinkle over the orange zest.