Rhubarb and Redcurrant Compote

Rhubarb and Redcurrants, though both sour and tart their distinctive individual flavours are tempered and enhanced by the addition of sugar to a point where they retain their individuality but meld to create a luscious compote perfect for those with a less than sweet tooth. The first mouthful delivers what we call a ‘fruity face’ moment, that moment when you’re a little taken aback with the sheer burst of taste and your face involuntarily shows your surprise. Perfect with crème fraiche or cream, on a meringue base with ice cream or just dolloped into porridge or yoghurt for a fruity breakfast treat.