ingredients
serves 4
1 pound 7 ounce rhubarb
1/4 cup superfine sugar
1/2 cup fresh orange juice
9 ounce strawberries
to serve:
1 cup heavy cream
method
1. Trim and rinse the rhubarb, cut it into 1 inch lengths and put it into a large saucepan with the sugar and the orange juice. Cover the pan, bring the mixture to the boil, reduce the heat and simmer gently, uncovered, for 5 - 6 minutes, stirring occasionally
2. While the rhubarb is cooking, hull and rinse the strawberries, and halve or quarter any large ones. Add the strawberries to the rhubarb and simmer them for 4 - 5 minutes, or until they are slightly softened but maintain their shape, and still have some bite.
3. Taste and add a little more sugar if necessary Transfer the compote to a serving dish and serve warm with the cream.
more information
Use a stainless steel or enamel pan to cook the rhubarb. If you have no fresh orange juice to hand, squeeze the juice from 2 large oranges.
