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Cinnamon Steamed Pears with Rhubarb Compote

A light & healthy winter breakfast or a scrumptious dessert. You decide!

  • Serves 2-3
  • Preparation & cooking time 25min


  • 2 pears, peeled, cored & quarted
  • 1 Cinnamon quill
  • 1 cup filtered water


  1. Break Cinnamon quill into the water in a steamer compatible pot, and bring to the boil
  2. Place pear quarters in steamer basket over boiling water & steam for approximately 5 min or until soft
  3. Remove pears from basket to a bowl to cool

Rhubarb Compote


  • 3-4 rhubarb stems, rinsed & chopped into 3cm pieces
  • 1 cup filtered water
  • 4 d/spns raw sugar or maple syrup


  1. Place all ingredients in a pot and bring to simmer with lid on. Simmer for 7-9 minutes
  2. Remove lid and give the now soft rhubarb a good stir to help dissolve it, turn to low heat and cook with lid off for another 2-3 minutes.
  3. Remove from heat and let the rhubarb compote cool.

Serve pears with the rhubarb compote on cereals, pancakes or on their own with some natural yoghurt.