Mixed fruit compote with yogurt recipe

68 ratings Rate
  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 295 calories / serving
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Preheat the oven to Gas 4, 180°C, 350°F.

Place the rhubarb in a saucepan with the sugar and 300ml of water. Simmer for 5 minutes or until the rhubarb starts to soften. Add apple and cook for 2 minutes. Add pear and cook for 1 minute or until the fruit is tender, stirring gently. Remove from heat and cool.

Place the dried fruit in an ovenproof dish, add the rhubarb, apple and pear and the cooking liquid and gently stir. Cover the dish and bake for 20 to 25 minutes until the fruit has softened. Serve warm or chilled with a dollop of yogurt.


  • Ingredients

  • 225g fresh rhubarb, chopped
  • 300ml of water
  • 50g soft unrefined light brown sugar
  • 150g dried fruits mix
  • 200g apples, cut into cubes
  • 200g pears, cut into cubes
  • 250g prunes
  • 100g low fat yogurt
  • Energy 1260kj 295kcal 15%
  • Fat 1g 1%
  • Saturates 1g 5%
  • Sugars 73g 81%
  • Salt 0.1g 0%

of the reference intake
Carbohydrate 72.7g Protein 4.5g Fibre 9.6g


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