Rhubarb and Strawberry compote

I always have a bowl of compote in my fridge as it’s a wonderful way of savouring the fruits in season and it’s a great way of using any surplus fruit.

Simply place 300g of chopped rhubarb and 300g of quartered strawberries into a saucepan with 150g of caster sugar and 100ml of water.
Simmer over a moderate heat and stir regularly. When cooked the fruit should be a soft, pulpy texture. The compote is perfect with the pancakes (see recipes listing) and can be served hot or cold. Store in the fridge for up to 1 week.

I made plum and blueberry compote today and did not add any sugar (the fruit was ripe and sweet to start with). I think this is my new favourite! Do give it a go!

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