|Be the 1st to review!|
Tart rhubarb and sweet strawberries simmered in orange juice, make a surprisingly successful combination of flavours, and are a refreshing way to use up a glut of summer fruits.
When buying rhubarb, choose a fresh-looking bunch with firm red stalks; any stalks with green tinges will be too sour. When cooking rhubarb, always use a stainless steel or enamel saucepan.
If you prefer, you can refrigerate the compote and serve it chilled, accompanied by ice cream or a little cold pouring custard.