Strawberry and Rhubarb compote…

IMG_8843.JPGThis is unbelievably simple to make…

Should make enough to fill 2 jam jars

  • 500g rhubarb
  • 250g strawberries
  • 4 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  1. Combine all of the ingredients into a saucepan and bring to the boil.
  2. Reduce to a simmer until the mixture thickens and the fruit has softened. This should take around 15-20 minutes.
  3. Remove from the heat and leave to cool.
  4. Store in old jam jars in the fridge (should keep for up to a month)

This is delicious on top of some yoghurt or porridge so give it a try!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s