Rhubarb and strawberry compote

Ingredients

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4 cups / 1 liter fresh rhubarb cut into 2 pieces

3 cups / 750 ml fresh or frozen strawberries

¼ cup / 60ml water

¼ cup / 60 ml maple syrup

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Preparation

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• Place the rhubarb in a saucepan.

• Add maple syrup and water. Cover.

• Cook at low temperature until the cooking juices  appear.

• Add the strawberries and cook over low heat for 5 minutes, stirring with a wooden spoon.

• Let cool to room temperature and store in the refrigerator.

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