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COMPOTE OF RHUBARB, STRAWBERRY & APPLE
(Serves Makes about 3 cups)

When beautiful ruby rhubarb and sweet strawberries are in season, this recipe takes only minutes to prepare. We have it for breakfast on some Greek Yoghurt, muesli or porridge, or for a healthy sweet-tooth fix. 

500g rhubarb, trimmed and cut into 2.5cm pieces
1 green apple, thinly sliced
1 orange, zested and juiced
250g strawberries, hulled & sliced
60g sugar
250ml (1 cup) water

1. Place rhubarb, apple, orange zest/juice, sugar and water in a saucepan. Gently heat over a medium-low heat. Stir to dissolve the sugar.
2. Cover and simmer gently for 10-15 minutes, stirring occasionally.
3. Add strawberries and simmer for another 2 minutes. Transfer fruit and liquid to a dish to cool. The Rhubarb should be tender but not falling apart, unless you like it that way.
4. Serve rhubarb and strawberry compote with Yoghurt, porridge, ice-cream, custard or top with your favourite crumble mixture and bake in oven. 

OPTIONAL - Add a split vanilla pod to the saucepan with all of the ingredients, and then after cooking, remove the vanilla pod, scrape out the vanilla seeds and stir seeds through the compote,

THERMOMIX CONVERSION : Insert butterfly and add rhubarb, apple, orange zest/juice, sugar and water to bowl. Cook for 10-12 minutes / 100C / Speed 1 / Reverse. Add sliced strawberries and stir 2 minutes / Speed 1 / Reverse.

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