Recipe of the week - week 27

    • 1kg of rhubarb 
    • juice from a half lemon 
    • 300g strawberries 
    • 10 tablespoons of sugar 
    • a pinch of cinnamon


      1. wash the rhubarb, peel it, cut it into 0.5 cm pieces and put it in a large saucepan
      2. add lemon juice 
      3. sprinkle sugar over it and mix everything well 
      4. let stand for about 1 hour 
      5. wash the strawberries, cut them into small pieces 
      6. bring the rhubarb to the boil, let it boil for about 5 minutes until it has crumbled 
      7. add cinnamon 
      8. take the pot off the stove and add the strawberries to the hot compote (no longer boil) and let it steep for about 30 minutes

        e.g. serve with vanilla yogurt or vanilla ice cream



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