RHUBARB AND STRAWBERRY COMPOTE
A simple fruit dessert can be the perfect completion to a meal. Serve this striking compote in dessert glasses to enjoy its cheerful colour.
600g (6-8 stalks) rhubarb (peeled and cut into 3cm lengths)
105g (1/2 cup) sugar
300g (1 punnet) large strawberries (cut into quarters)
Place rhubarb and sugar in a small saucepan over low heat.
Cook for 7 to 8 minutes, stirring occasionally, until rhubarb begins to go pulpy. Add strawberries and cook for a further 2 minutes, or until strawberries just begin to release their juices. The aim is to keep the strawberry quarters intact.
Remove from heat and cool. Refrigerate until ready to serve.
Just before serving stir in lemon juice.