Ingredients

• 275g raspberry red rhubarb, cut into 4cm pieces
• 8 strawberries, halved 
• 3-4 tbsp caster sugar 
• 1 tsp vanilla extract 
• low-fat Greek-style yoghurt, to serve 

To Make

Put the rhubarb into a saucepan with the sugar, vanilla and 3 tablespoons of water. Simmer for 8 minutes, then add the strawberries and cook for a further 2 minutes.

Allow to cool.

Serving Suggestion

Serve with a warming bowl of porridge and a dollop of yoghurt.