The last days of summer leave us rushing for our beach towels and sun cream, clinging to grasp those precious rays of sunshine. It also yields the best of the bunch from the allotments and gardens of the lands outside central London.

Following a bountiful trip to his parents’ village in Buckinghamshire, Will returned home yesterday with nearly a kilo of rhubarb. I decided on making a rhubarb compote to go with our granola and yoghurt breakfasts.

Rhubarb

I didn’t want to load the compote with sugar, so after a little research online adapted a couple of recipes into one. The result, rhubarb and rose compote with strawberries and honey. Perfect because the strawberries and honey naturally sweeten the rhubarb whilst keeping the refined sugar count a little lower.

Rhubarb and strawberries

Rhubarb and strawberries

Rhubarb, rose and strawberry compote (yields at least 6 servings):

Ingredients:

700g rhubarb
Punnet of strawberries (approx. 300g)
3 tablespoons of honey
Several glugs of rose syrup or rose water

Method:

  1. Wash and chop rhubarb into 1 inch long pieces
  2. Wash strawberries and core, cut in halves if large
  3. Put rhubarb in a heavy based pan and add some of the honey
  4. Stir often with wooden spoon until the rhubarb structure starts to break down
  5. Add strawberries and rose syrup
  6. Continue to stir until rhubarb is soft but maintains its shape
  7. Allow to cool, this will cause the consistency of the compote to change – it will become less runny
  8. Enjoy with icecream, crunchy biscuits, granola and yoghurt, or however you please!

Compote