(serves 6-8)

A simple fruit dessert can be the perfect completion to a meal. Serve this striking compote in dessert glasses to enjoy its cheerful colour.

INGREDIENTS

METHOD

• 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.
• Sprinkle each serve with Michaels Brown Bread Praline and top with Vanilla Crème Fraîche .