Rhubarb and Strawberry Compote

If you freeze in your rhubarb you can enjoy this anytime of year.


2 cups of rhubarb, cut in 1 inch pieces

2 cups of strawberries, hulled and halved

2 cups of sugar

2 cups of water


Place the sugar and water into a large saucepan over a medium heat, stirring until the sugar is dissolved, bring to the boil for two minutes, then add the rhubarb, and simmer for just another minute. Turn off the heat and leave to cool slightly. Add the strawberries and chill. Delicious served with ice cream.

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