Strawberry and Rhubarb Compote

by Tanya Gervasi

 
 
Strawb rhubarb.JPG
 
 
 

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.


Tanya Gervasi x