Strawberry and Rhubarb Compote Recipe
My Strawberry and Rhubarb compote recipe is a little taste of British summer! It's gluten free and low FODMAP too.
Servings 0
Ingredients
- 125g strawberries halved
- 100g rhubarb chopped
- 40g sugar granulated or caster is fine
- 2 tsp lemon juice
- 30ml water
Instructions
- Add all your ingredients into a saucepan and heat until boiling.
- Reduce the heat to a simmer and continue to cook until the fruit has broken down, softened and slightly thickened. This should take about 15-20 minutes.
- Remove from the heat and leave to cool - it will thicken up really well as it cools.
Notes
I would definitely recommend making this in much bigger quantities - then you can keep it in the fridge and use it all week!