Rhubarb and strawberry compote with vanilla ice-cream

Rhubarb and strawberry compote with vanilla ice-cream
Rhubarb and strawberry compote with vanilla ice-cream Photo: Marco del Grande
Dietary
Nut-free

This is a handy compote. It keeps well in the refrigerator and is particularly good on toast, with vanilla or honey ice-cream, yoghurt, as an accompaniment to pannacotta or sponge cake.

Ingredients

6 rhubarb stalks

200g sugar

1 tsp vanilla essence

3 cloves

1 small cinnamon stick

1.5kg of strawberries, hulled and quartered

Vanilla ice-cream, to serve

Method

Cut 6 rhubarb stalks into 3cm lengths and gently simmer with 200g of sugar and 1 tsp of vanilla essence until the stalks soften. This should take about 10 minutes, depending on their thickness.

Add 1kg of the strawberries, with 3 cloves and 1 small cinnamon stick. Simmer for another 10 minutes.

Remove from heat, add 500g of strawberries (again, in quarters), mix well and let mixture cool.

To serve, put a little of the compote onto individual plates and spoon a scoop or two of vanilla gelato or ice-cream on top.