Serves 4-6

Preparation Time Less than 10 mins

Cooking Time Less than 10 mins

Calorie/Fat Count Energy 467kcals Fat 0g

Ingredients
450g/1lb red rhubarb
225-450g/½-1lb fresh strawberries, hulled and sliced lengthways
Stock syrup:
450g/1lb sugar
600ml/1pt water

Method
1. Dissolve the sugar in the water and bring to the boil. Boil for 2 minutes.
2. Allow to cool and refrigerate until needed.
3. Put the cold syrup and rhubarb into a stainless steel saucepan.
4. Cover, bring to the boil and simmer for 2 minutes (no longer or it will dissolve into a mush).
5. Turn off the heat and leave the rhubarb in the covered saucepan until just cold.
6. Add the strawberries to the rhubarb compote.
7. Chill and serve.

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