Rhubarb and strawberry compote

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.

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


  1. 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
  2. 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
  3. Serve warm or store in a sterilised container and keep in the fridge for up to a week

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