Strawberry & Rhubarb Compote

1. Remove the leaves from the strawberries. Cut any larger berries in half or quarters, leaving smaller ones whole. Pop them into a large pan.

2. Trim any dry ends from the rhubarb. Chop into 2-3cm pieces and add to the pan.

3. Add the sugar and squeeze in the juice from the lime. Give everything a gentle stir.

4. Place the pan on a medium heat. Cook till the sugar has dissolved and there are some pink juices at the bottom of the pan. Continue to cook for a further 10 mins till the rhubarb has softened but is still holding its shape, stirring occasionally. Turn off the heat. Ladle the compote into a couple of sterilised jars. Leave to cool completely, then store in the fridge for up to 1 week or freeze in small containers for up to 3 months.

5. What’s Your Flavour?
You can add a splash of vanilla, a couple of star anise or a few cardamom pods to this compote for an extra hit of flavour. Chopped crystalised ginger is also delicious if you fancy some fire. Just add the aromatics with the sugar and lime juice before cooking.

6. Game Set Compote
This compote will have a much looser set than a jam, due to a lower sugar content, which makes it especially great for eating as a dessert with yogurt, ice cream or double cream.