• 2 dessert apples, peeled, cored and chopped
  • 1 large ripe pear, peeled, cored and chopped
  • 200 g spring rhubarb, washed and chopped
  • 100 ml apple juice

For the custard:

  • 2 medium British free-range egg yolks
  • 2 tsp cornflour
  • 400 ml whole milk
  • 1 tsp Madagascan vanilla extract


  1. 1

    Place the apples, pear, rhubarb and apple juice in a saucepan and cook gently for 10 mins, until the fruit is very tender and mushy.

  2. 2

    Meanwhile, place the egg yolks, cornflour, milk and vanilla extract in a food processor and blitz until smooth. Pour into a medium saucepan and very gently heat until thickened and smooth. This should take about 7-8 mins.

  3. 3

    Place the apple, pear and rhubarb in a food processor or blender and blitz until smooth. Serve with the custard.


    Cook's tip: freeze the compote in individual serving pots or freezer bags for up to 3 months. Defrost thoroughly before reheating. The custard will not freeze very well but will keep in the fridge for up to 3 days.

Nutritional Details

Each serving provides
  • Energy 444kj 106kcal 5%
  • Fat 3.2g 5%
  • Saturates 1.6g 8%
  • Sugars 13.5g 15%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 318kj/76kcal

Each serving provides

14.6g carbohydrate 1.8g fibre 3.7g protein

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