Strawberry and Rhubarb Compote
by Tanya Gervasi
Strawberry and rhubarb compote
- 800g strawberries
- 600g rhubarb
- 60g sugar
- 60ml water
- Small bunch fresh mint (chopped)
Method
Combine rhubarb, sugar and water in a pan over medium heat. Cover, bring to simmer and let it cook for 10 minutes, stirring occasionally. The rhubarb should be tender (it should not fall apart, however... mine did a little and it's still yummy!!).
Next, remove from the heat, stir in the strawberries which has been cut in half and mix well. Transfer into a bowl, add the chopped mint and let it cool.
Alternatively, transfer into a jar and once it has cooled down, close it and place it into the fridge. This way you can eat it for more days, and even up to two weeks.