Strawberry and rhubarb compote

At Ballymaloe, we make this delicious compote a lot at this time of year. It’s great with everything from meringues with softly whipped cream to buttery shortbread biscuits.

Wash and trim the rhubarb, then cut it into 1cm (½in) slices. To poach the rhubarb, combine the water and the sugar in a saucepan, stir, and bring to the boil. Then add the sliced rhubarb, cover the saucepan, bring it to the boil, and boil it for exactly one minute.

Turn off the heat and leave the poached rhubarb in the covered saucepan until it is almost cool. Transfer it to a bowl to finish cooling.

Once the poached rhubarb has cooled down, gently stir in the sliced strawberries and leave the compote to sit for at least 15 minutes before serving.