Rhubarb and Strawberry Compote
This rhubarb and strawberry compote is ideal if you have some rhubarb and strawberries left over but don't want to use them in a dish right away. Quick to make!
Servings: 8 portions
Ingredients
- 375 grams rhubarb
- 200 grams strawberries
- 2 tbsp granulated sugar heaped
- 1 tbsp vanilla sugar
- 40 ml water
Instructions
- Chop the rhubarb into small pieces. Place in a saucepan with the water, sugar and vanilla sugar. Bring to the boil and simmer for about 10 minutes.
- Meanwhile, chop the strawberries. Add the strawberries after the rhubarb has cooked and broken up for about 10 minutes. Cook the strawberries for another 10 minutes.
- Pour the compote into (sterilized) glasses and allow to cool.
How to store
Unopened, the compote can be stored in a sterilized jar in a cupboard for up to one year. Once opened, the compote will keep in the refrigerator for 1-2 weeks.