A great topping for waffles or as a base for a crisp.
Ingredients
- 300g fresh strawberries (2 cups), chopped
- 300g fresh rhubarb (2 cups), chopped
- 65g brown sugar (⅓ cup)
- ⅛ teaspoon salt
- 15ml lemon juice (1 tablespoon), from 1 medium lemon
Method
Combine all ingredients in a medium saucepan over medium heat. Stir to coat the fruit.
Cook, stirring occasionally, until the rhubarb breaks down and the mixture thickens to a loose jam, about 15–20 minutes. The strawberries will stay slightly chunkier; press a few against the side of the pan if you want a smoother result.
Taste and adjust sugar. The compote thickens further as it cools.
To serve
Warm or cold. Over ice cream, yogurt, pancakes, or alongside pork. Keeps refrigerated for up to a week.