Ingredients for 4 servings
- 4 cl XUXU
- 400 g Rhubarb (frozen)
- 250 g Strawberries (frozen)
- 4 Tb Sugar
- Juice of one lemon
- 2 Tb Cornflour as required
- Ice cream of your choice (e.g. vanilla ice cream)
Melt the sugar in a saucepan, add the fruit, bring to the boil briefly while stirring.
Add the lemon juice, XUXU and 1/4 l water and cook for about 10 minutes over medium heat.
Mix the cornflour with cold water and thicken the compote if desired.
Remove from the heat, transfer to small preserving jars and leave to cool slightly.
Serve the compote warm with ice cream or simply on its own.