Strawberry & rhubarb compote with yoghurt

Ingredients

 

# Mug of trimmed rhubarb

# Large mug of strawberries - larger ones quartered

# 80 gms caster sugar

# 80 gms crystalised ginger chopped finely

# juice of a lime

 

Method

 

Cut the rhubarb into short strips (2-3 cm) and cut the strawberries into quarters ... or more if larger. Chop the crystallised ginger finely, add the sugar to the bowl and shake. add the lime juice and leave to marinade for 10 minutes. Bring to the boil and simmer over a low heat for 15 minutes.

 

Serve with Greek style yoghurt.

Done