Our friends have a bumper crop of rhubarb on their allotment this Spring and kindly let me pick some. I haven’t cooked with rhubarb before but I love the tartness of the flavour so 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.
This is delicious served with greek yoghurt. You can add some flaked almonds or walnuts as well. You could also serve on porridge, or spooned over vanilla ice-cream for a yummy family pudding.
STRAWBERRY, RHUBARB COMPOTE
- 2 cups chopped rhubarb
- 1.5 cups strawberry halves
- a little fresh water
- 1.5 tbsp brown sugar (or honey/agave)
- 1 tsp vanilla paste
- 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 boil then reduce and allow to simmer away until the fruit breaks down to a soft, compote consistency.
- Skim off the froth and add a teaspoon of natural vanilla extract. Stir through and allow to cool before decanting into sterilised jars to preserve. Alternatively, if like us, you intend to eat this within a week, a bowl topped with a cotton bowl cover like this one will do just fine!