Gooseberry and Rhubarb Compote

It's that time of year where British Gardens are brimming with strawberries, raspberries and all sorts of other natural delights, but no one knows what to do with all their gooseberries and rhubarb :/ Simple, Compote. Quick, easy and tasty, and leaves room to create various deserts with.

• 250g washed gooseberries
• 3 stalks of Rhubarb
• 1 Lemon
• 4tbs of boiling water
• 3 slightly heaped tbs of caster sugar

1. Twist off the remainders of the stalks from the gooseberries, as well as the fur from the bottom.
2. Cut the rhubarb into 1 inch chunks.
3. Place the rhubarb chunks into a fairly large sauce pan with 3tbs of boiling water (if necessary more can be added later but the fruit should reduce enough and produce its own fluids) and 3tbs of the sugar. Add 1/4 of the rind from the lemon, with a good squeeze of its juice.
4. Put lid on pan and simmer on a medium-low heat until the rhubarb has softened.
5.  Occasionally turn the rhubarb to ensure it does not stick to the pan. 
6. Add the gooseberries whole to the pan and replace lid.
7. Simmer until the fruit has reduced to a puree, do not remove any excess fluids.
8. Add the final tbs of sugar to the pan, turn up the heat to high, and while constantly moving the mix (to prevent it burning on the bottom of the pan) reduce the mix until it has thickened.
9. Place in a large bowl and leave to cool and thicken.

I love this recipe, its so easy and tastes so summery, and the best bit is that you can make an array of summery desserts with it too. For example using a tub of whipped cream with a table spoon of caster sugar mixed into it, fold in the compote to taste you can create a delicious fruit fool! Or even use it as a base to a fruit crumble. Another good thing about this compote is it freezes well so you can keep it or any leftovers to be used again, or for the coming winter months to serve with custard as a fab winter warmer :)

Next week I'm going to be making healthy granola cake bars.

Thanks For Stopping By :)
Siobhan xoxo