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.
6 rhubarb stalks
1 tsp vanilla essence
1 small cinnamon stick
1.5kg of strawberries, hulled and quartered
Vanilla ice-cream, to serve
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.