Strawberry and Rhubarb Compote is a traditional British recipe for a classic dish of strawberries and rhubarb lightly-stewed with honey that can be used as a spread for tea time or a sauce for desserts. The full recipe is presented here and I hope you enjoy this classic British version of: Strawberry and Rhubarb Compote.
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Ingredients:
450g strawberries, washed and quartered
225g finely-chopped rhubarb
180ml honey
1 tsp vanilla extract
1 tsp lemon juice
Method:
Add the rhubarb to a saucepan along with the honey. Cook over medium heat until tender (about 20 minutes) then add the strawberries and cook for 7 minutes more.
Remove from the heat and stir-in the vanilla and lemon juice. This can be served either warm or cold and will keep in a sealed jar in the fridge for a few weeks.
