Sour compote

In a pan, combine the rhubarb, strawberries, apple juice and honey.

Cook over medium heat, stirring often, until the fruits are tender.

Pour into dessert bowls, top with raisins.

Serve cold or hot.

Yield: 4 servings.


250 ml of fresh rhubarb, diced

250 ml of unsweetened strawberries

60 ml of apple juice

60 ml of honey

15 ml of raisins