Name: Rhubarb and strawberry compote with vanilla ice-cream
Cook time: 30 min
Yield: About 2 litres
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

Rhubarb and strawberry compote with vanilla ice-creamMarco del Grande

Time:<30 minsMakes:About 2 litres

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.