Rhubarb and strawberry compote
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.
Prep time: 10 minutes Cooking time: 30 minutes
5 stems rhubarb
1 tbsp light brown muscovado sugar or coconut palm sugar
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.