250g rhubarb (2-3 stalks) peeled and chopped (weigh after peeling!)
1 handful of strawberries.
1,5 tbsp potato starch
My favourite is rhubarb and strawberry, but any berry or stone fruit works fine and the proportions are the same. Use slightly less sugar with sweeter fruits and berries. You can easily double the recipe, should you want to do a bigger batch. It'll keep in the fridge 7-10 days.
Put the chopped rhubarb, strawberries in a saucepan and add sugar and water and bring to a boil. Boil gently 4.5 minuter until rhubarb is soft and falling apart. Either use a whisk to smoothen the compote or even better use a hand mixer. Mix the potato starch with a about 0,5dl water and pour in slowly while whisking. When the first bubble appears, the compote is ready. Serve cold with milk, cream, yoghurt or plain.
Image borrowed from ica.se