Rhubarb, Strawberry and Ginger Compote

Early summer brings us some wonderful British produce, including the start of the soft fruit season. Rhubarb is high in fibre, antioxidants and vitamin C which might help ward off summer sniffles. 

Ingredients:

250g rhubarb, cut into 3cm lengths

250g strawberries, hulled and halved if large

Zest and juice of an orange

2 tbsp runny honey

1cm peeled chunk of fresh ginger.

Preheat oven to 200c.

Mix ingredients and spread onto a baking tray.

Bake for 20mins until rhubarb is tender.

Serve with Greek Yogurt and toasted seeds or granola for a tasty breakfast.