Rhubarb and strawberry compote
It's simple, quick and delicious - great for hot summer days.
Compote composition (for 2 liters of water):
- rhubarb - 2-3 stalks
- strawberries - 2 handfuls
- honey (or sugar) - 3 tbsp .
Cooking rhubarb and strawberry compote:
In a saucepan pour 2 liters of water and bring to a boil.
Wash rhubarb thoroughly, peel off thin outer films and cut into 2-3 cm long cubes.
Put the rhubarb in the boiling water, cook for 5 minutes and turn off.
Let the compote infuse for 10-15 minutes, then bring back to a boil and put the strawberries in the pot.
Boil the compote for 2-3 minutes, turn it off, add honey or sugar, cover and allow to infuse for about 30 minutes.
Before serving, strain the compote.
Enjoy!
