Rhubarb compote with fresh strawberries

Ingredients for 4 servings:

• 1 ½ kg rhubarb, fresh
• 15 tbsp, leveled sugar
• 2 dashes lemon juice
• 300 g strawberries, fresh, cleaned
• 3 mint leaves, fresh, cleaned, n. B.

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 50 minutes

Peel and wash the rhubarb thoroughly, then cut into 2-3cm long pieces. Place these in a saucepan and add one level tablespoon of sugar for every 100g of fruit. Mix the rhubarb pieces and sugar well and let it steep for about 20 minutes. Once the sugar has drawn enough moisture out of the rhubarb, heat the rhubarb slowly on the stove and simmer gently. After about 20 minutes, a stringy pulp will form. Add 2-3 squeezes of lemon juice, mix well, and let the compote cool. When the compote is cold enough to go in the fridge, place it in there and let it chill for a day. The next day, add fresh, finely diced strawberries and mix well. If desired, add some fresh, finely chopped mint.