Rhubarb and Strawberry Compote

How to Make Rhubarb and Strawberry Compote Recipe - 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

SERVES: 4

PREPARATION: 15 MINUTES, COOKING: 15 MINUTES

Ingredients:
1 1/4 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

Method:
1 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 5–6 minutes, stirring occasionally.

2 Meanwhile, hull the strawberries, and halve or quarter any large ones. Add to the pan and cook gently for another 4–5 minutes, or until slightly softened. They should maintain their shape and still have some bite.

3 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.

Rhubarb and Strawberry Compote