Our deliciously fruity (and easy to make) Rhubarb & Berry compote is the perfect kick-start to a cold, wintry morning when paired with a bowl of hot high-fibre porridge.
Take a mix of your favourite berries – strawberries, raspberries, redcurrants etc. – and poach them in about a quarter of their weight with Cawston Press Apple & Rhubarb juice.
Let them simmer gently for a few minutes to bring out their sweetness.
Serve warm or cold. They’re delicious with muesli or yoghurt for breakfast or even as a light, fruity dessert with fresh cream.
If you use tart berries like currants you may want to add a spoonful of sugar to balance the flavours.