Oh dear, the last week has been the stickiest summer week since I don’t know when. Finally we had a storm tonight but I doubt it’s going to make a big difference – it’s going to be just as bad tomorrow. And because of the heat I really can’t bring myself near a stove. I think all we’ve been eating is bread and dip, low effort and no cooking required because really…
I had these amazing berries in the fridge I originally wanted to bake with but it was a lost cause, it would have been suicide and i’m not making it up . I still wanted some sort of dessert though! I rolled up my sleeves (definitely a figure of speech here – no sign of sleeves!) and decided to spend the grand total of 10 minutes at the stove to make amazing berry compote(I had some rhubarb left too so I chucked that in too), which goes mega well with 5% fat yoghurt 😉 Ok, no skills required here but who cares? It tastes delicious!
Ingredients for 4
80 gr fresh red currants
80 gr fresh blueberries
80 gr rhubarb, chopped in about 2 cm long pieces
50 gr sugar
400 gr yoghurt, 5% fat
4 tsp chia seeds
nuts to taste
Put the fresh fruit and sugar in a heavy-based sauce pan over medium-high heat and cook it until the the rhubarb is about to fall apart – soft but still in one piece.
Remove from the heat and let cool completely.
Layer the compote and the yoghurt in 4 small containers. Sprinkle a teaspoon of chia seeds on top before serving, add various nuts to taste.