Rhubarb and Strawberry is a classic combination for a compote which goes exceptionally well with muesli and yoghurt for breakfast. But it can look disappointinly brownish. To make it a vibrant ruby red colour and to make it healthier and tastier I added an infusion of rosehip.
Serves 3-42 cups of water
2 rosehip infusion bags (I used Clipper)
250 grams of rhubarb stalks
2 tablespoons of runny honey
4 tablespoons of castor sugar
1 punnet ( 250 gm of strawberries)
Add the teabags to boiling water and leave to infuse for 5 minutes. Squeeze the bags to extract as much of the red liquid as possible, then remove.
Add the rhubarb stalks, the honey and castor sugar and bring to the boil
Simmer until tender. Start checking after 5 minutes.
If it is too tart for your liking you can add sweeten it more at this stage
Serve while warm or at room temperature.
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