Our friends have a bumper crop of rhubarb on their allotment this Spring and kindly let me pick a little to make something yummy with. I haven’t cooked with rhubarb before although I love the tartness of the flavour so I was excited to put it to use in the kitchen. We are big porridge and yoghurt eaters in this house so I wanted to make a ‘rhubarby’ topping and so this simple rhubarb and strawberry compote was born.

• 2 cups chopped rhubarb
• 1.5 cups strawberry halves
• a little fresh water
• 1.5 tbs of brown sugar (or honey/agave)
• 1 teaspoon natural vanilla extract

Take 2 cups chopped rhubarb and 1.5 cups of fresh strawberry halves and place in a small pan. Add 1.5 tablespoons of brown caster sugar and some fresh water, to the depth of half the fruit. Slowly bring the pot to the ...