Rhubarb’s tartness and ripe strawberries make a quick, softly textured compote for breakfast or pudding. Cooking the rhubarb first lets it soften while the strawberries keep their shape and fresh aroma.
Ingredients
- 400g, hulled and halved Strawberries
- 400g, trimmed and cut into 2cm pieces Rhubarb
- 75g Caster sugar
- 2 tbsp Water
Equipment
Medium saucepan · Wooden spoon · Knife and chopping board
Method
- Rinse the rhubarb and strawberries. Trim the rhubarb into even 2 cm pieces; hull the strawberries and halve any larger than a walnut.
- Put the rhubarb, caster sugar and water in a medium saucepan over medium heat. Stir until the sugar begins to dissolve, then cover and bring to a gentle simmer.
- Cook covered for 6–8 minutes, stirring once, until the rhubarb is tender but still holds some shape. If the pan looks dry, add 1 tbsp water; do not add more unless needed.
- Add the strawberries and cook uncovered for about 2 minutes, folding carefully. Remove from the heat while the berries are softened but still visible.
- Taste once slightly cooled and add a little more sugar only if needed. Serve warm, or cool promptly before refrigerating.
Allotment tip
Rhubarb thickness and strawberry ripeness vary; check the rhubarb for tenderness before adding the berries so they are not overcooked.
Serving suggestions
Spoon over porridge, yoghurt, pancakes or vanilla ice cream, or layer into a crumble with a fresh oat topping.
Seasonal allotment note
Rhubarb is harvested from spring, with strawberries following in early to mid-summer; frozen fruit can be used, adding it straight to the pan and allowing extra cooking time.
Ingredient swaps
Use all rhubarb or all strawberries if needed; adjust sugar to the fruit’s tartness and juiciness. A small splash of water may be needed for strawberries alone, while very juicy fruit may need less.
Allergens: No major allergens are intentionally included in the listed ingredients; check product labels for cross-contact and any additional declared allergens.
Storing leftovers
This is a cooked fruit topping, not a shelf-stable preserve. Cool promptly, cover and refrigerate within 1–2 hours; use within 48 hours or freeze in a labelled container.