Strawberries and rhubarb are a heavenly combination, with the earthy tang of rhubarb offsetting the sweet fragrance of the strawberries. Spend 10 minutes making this and you will be rewarded by at least a week's worth of luxurious breakfasts (on granola with a dollop of yoghurt, on French toast, on pancakes...) or top with a crumble for a quick dessert for six.
Strawberry-Rhubarb Compote Recipe
Makes 1 litre, keeps for a couple of weeks in the fridge or 3 months in the freezer
400g rhubarb, chopped (about a bunch)
400g strawberries, green tops removed, halved if large
100g caster sugar
Cook the rhubarb with the caster sugar over a gentle heat in a non-reactive saucepan with a tablespoon of water with the lid on, stirring frequently, till it has started breaking down into a puree. Add the strawberries and bring up to heat. Continue to cook if you'd like a jammier compote or stop now if you'd like your berries on the pert side. Quick, hey?
Serve warm or cold. For breakfast, try the compote on granola, French toast, on pancakes. For dessert, top the compote with a crumble and bake.
Of course, our paleo granola is the perfect match for this recipe. View our breakfast range including the granola here.