Rhubarb strawberry compote

    20 min

    This was my favourite dessert as a kid. Best served with vanilla custard.

    3 people made this

    Serves: 4 

    • 500g rhubarb
    • 125ml water
    • 100 to 120g caster sugar
    • 1/2 lemon, juiced and zested
    • 100g strawberries
    • 30g cornflour

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Wash rhubarb, trim the ends and remove fibrous outer layer if needed. Slice rhubarb and add to a pan with water, sugar, lemon juice and zest. Bring to the boil, then reduce heat and simmer until soft.
    2. Hull strawberries and mash with a fork. Add to the hot rhubarb and stir.
    3. Dilute cornflour in a few teaspoons of water and add to the saucepan. Bring to the boil and stir continuously till thickened. Tip into a glass bowl and let cool, then store in the fridge.

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