Recipe: Rhubarb and Strawberry Compote

There has been some gorgeous rhubarb available at the Noosa Farmers Market the past few weeks, and I have been cooking with it in a number of different ways.  Whilst most people think rhubarb is a fruit it is actually a vegetable!  Known for its tart, tangy and slightly sharp taste, rhubarb marries beautifully with strawberries, which are readily available at present.

This delicious compote is easy to make, and is extremely versatile – it can be eaten for breakfast with yoghurt or dessert with cream or ice cream; served over waffles or pancakes; added to cakes or muffins and also makes a wonderful pie filling.  Enjoy!

Ingredients:
1 bunch rhubarb, leaves removed, stalks cut into 2cm pieces
juice of 1 orange
1/3 cup brown sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cardamom
1 punnet strawberries, hulled and halved

Method:
1. Put rhubarb, orange juice, sugar, vanilla and cardamom in a medium saucepan, bring to a boil then reduce the heat and simmer for 5 minutes.
2. Add the strawberries and simmer for a further 5 minutes or until all the fruit has softened.
3. Remove from the heat and allow to cool. Store in the refrigerator – will keep for 4-5 days.