1 lb (450 g) rhubarb stalks, cubed

1 lb (450 g) fresh or frozen strawberries, quartered

1 cup (210 g) sugar

1/2 lemon, for the juice

In a pot off the heat, combine all of the ingredients.

Bring to a boil while stirring often. Simmer for 15 to 20 minutes or until slightly thickened. Carefully skim the surface of the compote at the beginning of cooking, then stir often for the remainder of the cooking time. Do not overcook.

Transfer to a bowl. Cover and let cool. Refrigerate for 2 hours before using or until completely chilled. The compote will keep for 1 week in the refrigerator.

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