Step 1

Place the orange juice and sugar in a large saucepan over low heat. Cook, stirring occasionally, for 3 minutes or until sugar dissolves.

Step 2

Add the rhubarb, pear, orange rind and cinnamon stick. Bring to a simmer and cook, covered, for 5 minutes. Uncover and cook for a further 5 minutes or until fruit is tender and liquid thickens slightly. Remove from heat and set aside for 15 minutes to cool.

Step 3

Spoon compote among serving bowls. Top with a dollop of yoghurt and sprinkle with muesli. Serve immediately.