Rhubarb and Strawberry Compote
These two compote recipes (Rhubarb and Strawberry Compote) are packed with fruity flavour and provide a wonderful way to dress up a mundane breakfast and make it feel fresh and vibrant. The natural sweetness of the fruit means that these are equally at home on the dessert table as at breakfast and a bowl of compote and low-fat yoghurt is a great, guilt-free way to curb those late-night sugar cravings.
PREP: 5 MINS
COOK: 10 MINS
SERVES: 4 SUGAR: 13G KCAL: 77
- 3 stalks fresh rhubarb (approx. 280g), chopped into 2cm (¾in) pieces, or same weight of frozen chunks
- 2 tbsp runny honey
- 2 cups (280g) fresh strawberries, hulled and quartered 1 tsp vanilla extract
- juice of ½ lemon
How To Make Rhubarb and Strawberry Compote
Lighter Serve: Low-fat Greek yoghurt
Family Serve: Yoghurt and granola or spooned over porridge
- Put the rhubarb and honey in a large saucepan over medium heat with 2 tablespoons of boiling water. Bring just to a boil, then reduce the heat to a gentle simmer and leave to cook for 8 minutes, stirring occasionally, until the rhubarb has.
- Add the strawberries, vanilla extract and lemon juice to the pan, stir to combine and leave to cook for 1 minute more. Remove the pan from the
The compote can be served warm or cooled to room temperature. It is wonderful with yoghurt and granola or spooned into a warming bowl of porridge.
Set the pan of compote aside until cooled to room temperature, then transfer to a large, labelled freezer bag and freeze flat for up to 3 months.
TO REHEAT FROM FROZEN
The compote can be fully defrosted in the fridge or reheated from frozen. If defrosted, simply use as is or warm gently in a pan. If reheating from frozen, tip the compote into a pan with a splash of water, place over gentle heat and warm, breaking up with a wooden spoon, until fully defrosted and piping hot all of the way through.