Stewed strawberries, rhubarb & ice-cream

Prep 10 mins + cooling time | Cook 15 mins | Serves 6

Store any leftover rhubarb and strawberries in an airtight container in the fridge and serve with porridge or cereal for breakfast.

1 bunch rhubarb, trimmed and thinly sliced
¼ cup caster sugar
2 tbs water
250g strawberries, hulled and thickly sliced
Reduced fat vanilla ice-cream, to serve

Step 1 Combine rhubarb, sugar and water in a medium saucepan. Stir over medium heat until sugar dissolves. Bring to the boil, stirring occasionally. Reduce heat to low and simmer for 10 minutes.

Step 2 Add strawberries, cover and simmer for 4-5 minutes or until rhubarb is very tender. Set aside to cool slightly. Serve with ice-cream.

Good for you ... Strawberries

A good source of vitamin C which contributes to formation of collagen and thus plays a role in healthy gums, teeth, bones, cartilage and skin.

A source of folate, a B vitamin needed for normal blood formation.

Provide dietary fibre, which is important for the normal functioning of the intestine.

Also contain lutein, one of the carotenoid family that is involved in normal eye health.