Rhubarb, Raspberry and Strawberry Compote

In May rhubarb is still plentiful but often a bit string and the first of the British strawberries hit the shops, of course it is far to early for those delicious Scottish raspberries but you can always use imported or frozen ones (perfectly good for this recipe). This is a really simple compote that you can adjust the according to taste eg. more or less strawberries, raspberries, rhubarb or sugar. The compote is yummy with good vanilla ice cream or mascarpone.

Portions: Approximately950g Compote, 4-6 Portions

Preparation: 5 minutes

Cooking: 20 minutes

Ingredients

Compote

  • 300g finely chopped rhubarb (peeled if thick and string)
  • 150g raspberries
  • 300g strawberries, hulled and quartered
  • 1 vanilla pod, cut in half
  • 150g caster sugar (add more or less according to taste)
  • 100ml water

Method

  1. Compote: 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.