I love everything about this; the colour, the taste and the beautiful smells of summer that fill your kitchen when you’re making it. It’s so simple and such a lovely way to use the best of the season when rhubarb and strawberries are in abundance. Spooned over creamy Greek yogurt this is heaven. It also makes a lovely alternative to jam in or over a freshly baked cake if you’re in a more decadent kind of mood.
Ingredients
Makes approx 1 pint
600 g rhubarb, trimmed and cut into 1 inch pieces
400g strawberries, stalks off (keep whole or cut large ones in half)
50 ml water
75g light muscovado sugar
Instructions
- Place water, sugar and rhubarb in a large pan and heat over a medium heat until the liquid
starts to simmer – simmer with the lid on for 10 minutes - Add the strawberries to the rhubarb and continue to simmer gently (lid on) for an additional 10 minutes – the strawberries should still hold their shape
- Serve warm or store in a sterilised container and keep in the fridge for up to a week
