Orange Infused Rhubarb and Strawberry Compote

GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, EGG FREE, NUT FREE, PALEO, AIP FRIENDLY

Beautifully tangy and deliciously sweet this compote is full of vibrant colours that will make just about anything you garnish look spectacular!
With hints of cinnamon and maple we adore it served on top of pikelets or crepes for breakfast, stirred through poached pears and topped with nut crumble for dessert, or simply with some yoghurt.
If you give it a try I would love to hear your favourite “serving suggestion”!

Recipe
6 stalks of rhubarb (approximately 350g)
250g of strawberries
Juice of one orange (I use the leftover skin for this recipe!)
4 tbsp maple syrup (less or more to your taste)
1 tsp ground cinnamon

Method
Preheat the oven to 160C.
Slice your strawberries and rhubarb stalks.  You can do this however you please but I like to cut each strawberry into about 4 slices, lengthways, and I like to cut my rhubarb into about 1cm slices.
Now pop your sliced rhubarb and strawberries into a large baking dish and pour your freshly squeezed orange juice over the top.
Evenly drizzle the compote with maple syrup and finally, sprinkle the top with cinnamon.
Using a spoon, give your compote a stir to ensure everything is evenly coated with the maple syrup, orange juice and cinnamon.
Finally pop it in the oven for 10 minutes.
Remove from the oven and give it another stir before popping it back into the oven for a further 5 minutes, or until your rhubarb is lovely and tender.
Now spoon your beautiful compote and any leftover syrupy juices into a jar.  This will keep in the fridge for up to 2 weeks.