Rhubarb berry compote

Fiona Bird: Food writer

Ingredients: serves 2 - 4


Method:

  1. Dissolve the sugar in the orange juice in a pan over a gently heat.
  2. Add the rhubarb, cover and cook over a moderate heat until just soft. Then transfer to a large bowl and add the berries.
  3. Allow to cool completely. Mix well.

To serve:

Serve with crème fraîche or Greek yoghurt.

Recipe tips:

Rhubarb will stay fresher for longer in the fridge. Rhubarb will also store well in the freezer either raw in cubes or stewed.