Compote is much quicker to make than jam but just as tasty. You can make it with any fruit and adjust the amount of sugar accordingly (start with a small amount and increase as required).
Ingredients
- Approx 200g strawberries
- 1 stick of rhubarb
- 50g sugar
- Toasted seeds or granola topping (optional)
Steps
1. Cut any larger strawberries in half or quarters, leaving smaller ones whole. Pop them into a large pan.
2.Trim any dry ends from the rhubarb. Chop into 1-2cm pieces and add to the pan.
3. Add the sugar. Give everything a gentle stir.
4. Place the pan on a medium heat. Stir occasionally and simmer until the sugar has dissolved and the rhubarb has softened.
5. Let cool and serve with yoghurt.
6. For extra protein and crunch, sprinkle with toasted seeds or granola.
Top tip: Compote will store in sterilised jars in the fridge for up to 1 week or freeze in small containers for up to 3 months.
Recipe adapted from: abelandcole.co.uk/recipes/strawberry–rhubarb-compote
