Thursday, 21 April, 2005 3:05 PM
Rhubarb Berry Compote			contributed by Fi Bird www.stirrinstuff.co.uk
Ingredients:
330g red rhubarb, chopped
250ml orange juice
100g caster sugar (or less to taste)
400g berries
Method:
Dissolve the sugar in the orange juice in a pan over a gently heat. Add the rhubarb, cover and cook over a moderate heat until just soft then transfer to a large bowl and add the berries. Allow to cool completely, mix well and serve with creme fraiche or Greek yoghurt.

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