PREPARATION: 15 MINUTES
COOKING: 15 MINUTES
11/4 pounds (625 g) rhubarb
1/4 cup (50 g) superfine sugar
1/2 cup (125 ml) fresh orange juice
12/3 cups (250 g) strawberries
Trim and rinse the rhubarb, and cut into 1 inch (2.5 cm) lengths. Put the rhubarb in a large saucepan with the sugar and orange juice. Cover and bring to a boil, reduce the heat and simmer gently, uncovered, for 56 minutes, stirring occasionally.
Meanwhile, hull the strawberries, and halve or quarter any large ones. Add to the pan and cook gently for another 45 minutes, or until slightly softened. They should maintain their shape and still have some bite.
Taste the fruit and add a little more sugar if necessary. Divide the compote among four bowls and serve while still warm. Serve topped with low-fat yogurt if you like.
Each serving provides
113 calories, 4 g protein, 0 g fat (0 g saturated fat), 20 g carbohydrate (20 g sugars), 5 g fiber, 25 mg sodium
Rhubarb & strawberry compote