Rhubarb & Strawberry Compote

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Prep Time 2

Cook Time 10

Total Time 27

Course Breakfasts, Puddings

Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Vegan, Vegetarian

Ingredients

400 g Rhubarb approx 3 sticks rhubarb
300 g Strawberries 1 punnet
0.25 tsp Vanilla Extract
8 tablespoons Honey This can easily be reduced
4 tablespoons Chia seeds

Instructions

Slice the rhubarb into one inch pieces.
Hull the strawberries and slice in half.
Wash the fruit well in a colander.
Place in a stainless steel saucepan with the honey, vanilla and chia seeds and cook on medium for 10 minutes until the rhubarb is soft and the compote is thick. Stir from time to time, so that the rhubarb pieces break down into a sauce.
Leave to cool and serve.

Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.

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