Rhubarb & Strawberry compote

This is so simple and so delish! I use it to serve with pavlova or just on-top of some good quality vanilla ice cream or even just on it's own. Summer flavors, heavenly.

For 4-6 servings:
4 rhubarb stalks
2 dl fresh or frozen (defrosted) strawberries
1,5 dl sugar
1 tbsp vanilla sugar
1 tsp fresh lemon juice (rid might be nice if added at the last cooking stages.

1. Chop the rhubarb & strawberries, as in photo above. 
2. Place them in a thick bottomed pan and add the sugar & vanilla sugar, leave this to slowly melt on a low heat, stir occasionally. 
3. The fruit will begin to sweat and give of juices and then melt. 
4. Allow the fruit to cook on a low heat for about 8min, so that all the fruit has melted and combined.
5. Add the lemon juice and allow to cook for another 5min. 
6. Taste, add sugar if you want it sweeter. 
7. Take of the heat and allow to cool off before eating. It is delicious to eat cold as well!