This is hardly a recipe as it’s so easy and quick. Rhubarb and Strawberry Compote is ideal to make and keep in an airtight container in your fridge to jazz up breakfast or as a fast fix for pudding.
Rhubarb and Strawberry Compote
Prep time:
Cook time:
Total time:
Ingredients
- 5 stems rhubarb
- 3 strawberries
- 1 tbsp light brown muscovado sugar or coconut palm sugar
Instructions
- Preheat the oven to 150C.
- Cut the rhubarb into 1-2 inch batons and place onto a baking tray lined with foil.
- Slice the strawberries and add to the baking tray and then sprinkle over the sugar. Bring up the edges of the tin foil to form a parcel (so as to steam everything).
- Place in the oven for 30 minutes until cooked through and softened. This works perfectly as a compote with natural yoghurt or with a granola crumble.
Sounds delicious, will certainly try