Rhubarb & raspberry compote

by Sybil Kapoor

A simple, healthy breakfast idea

This recipe is one of several ideas from my blog on making simple, healthy breakfasts. You can vary the ingredients to taste. It will keep for four or five days covered in the fridge.


450g forced rhubarb, washed and trimmed 
100g caster sugar
300g frozen raspberries
1 vanilla pod, split (optional) 
Greek yoghurt or full-fat fromage frais to taste 
4 tbsp rolled oats


Wash and trim the rhubarb, discarding its leaves and cutting away any scars. Slice the rhubarb into 2.5cm lengths and place in a wide saucepan with the sugar and 1 tbsp water. Cut a line through your vanilla pod to release its seeds and tuck into the rhubarb.

Cover and set over a low heat, shaking the pan regularly until the rhubarb starts to release its juice and the sugar dissolves.

Increase the heat slightly and simmer for 5 mins, or until the rhubarb stems are just turning soft. Turn off the heat and mix in the frozen raspberries. Cover and leave until the raspberries have defrosted.

The mixture will cool very quickly. If you have a sweet tooth, you may need to add extra sugar. Once cold, tip into a container, cover and store in the fridge.

To serve, remove the vanilla pod (it can be washed under running water and then left to dry before being put back in the sugar jar.) Then, spoon each portion into a bowl.

Beat the yoghurt or fromage frais until smooth, then add a couple of tbsp to each bowl (or to taste) and sprinkle each with 1 tbsp of rolled oats.

Recipe: Sybil Kapoor