Rhubarb Strawberry Compote
A deliciously sweet yet tangy fruit compote using rhubarb and strawberry. Can be used as a cake filling or added to a variety of sweets.
Equipment
- 1 Small sharp knife
- 1 saucepan or deep pan
Ingredients
- 150 grams strawberries fresh or frozen
- 200 grams rhubarb fresh or frozen
- 120 grams caster sugar
- 20 grams cornflour
- 50 grams water
Instructions
- Start by washing the rhubarb and strawberries, remove all stems and leaves and cut into equal sized small pieces.
- Add the rhubarb, strawberries, sugar, cornflour and water into a saucepan or deep sided pan. Mix everything together.
- Cook on a low/low-medium heat for 10-15 minutes, stirring often. The compote is ready when it has thickened significantly and the rhubarb has barely softened.
- Transfer to an airtight container to cool before storing in the fridge until you are ready to use it.
- Store in the fridge for up to 1 week.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.