Fresh, fruity and very simple: this compote is delicious with yogurt and oats for breakfast, and works just as well as a light dessert.
When rhubarb and strawberries go into the pan together, you get a compote that tastes both soft and vibrant. It’s a lovely choice for a sunny morning or a relaxed dessert after a meal. With creamy yogurt and crunchy oats, the bowl is complete. Like it tart? Use a little less sugar; for a softer, sweeter flavor, add a little extra after tasting.
Cut the rhubarb into pieces about 2 cm long. Hull the strawberries and halve any large ones.
Put the rhubarb, sugar and water in a saucepan. Heat over medium-low heat and simmer gently for 5 minutes. Stir occasionally.
Add the strawberries and lemon juice. Simmer gently for another 3 to 5 minutes, until the rhubarb starts to break down and the strawberries are soft. Stir gently so a few pieces of fruit remain visible.
Taste the compote. Add a little extra sugar if you’d like it sweeter, or leave it fresh and tart as it is. Let the compote cool until lukewarm or cold.
Meanwhile, toast the oats in a dry frying pan over medium-low heat. Stir regularly and remove the pan from the heat as soon as the oats smell lightly golden.
Divide the yogurt among four bowls. Spoon the compote on top and finish with the toasted oats.
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