Strawberries and rhubarb are a heavenly combination, with the earthy tangy 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.
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.