Cookbook:Rhubarb, Raspberry and Strawberry Compote
Ingredients
- 300 g finely chopped rhubarb, peeled if thick and string
- 150 g raspberries
- 300 g strawberries, hulled and quartered
- 1 vanilla pod, cut in half
- 150 g caster sugar (add more or less according to taste)
- 100 ml water
Procedure
Place all the ingredients in a saucepan over a moderate a heat and bring it to a simmer. Reduce the heat to low and leave it gently simmer for 20 minutes, stirring
regularly. The fruit should have collapsed down to a rough puree texture. Remove it from the heat, take out the vanilla pod and split it open scraping the seeds into
the compote. Serve hot or cold or alternatively place it in sterilised jars and store in the fridge for up to 2 weeks.
