Strawberry Rhubarb Compote
Strawberries and rhubarb are one of my favorite fruit and vegetable combinations.
The crazy tartness of rhubarb paired with the sunny sweetness of fresh strawberries.
It’s a great welcome to the warmer weather.
This is a perfect recipe to try if you have never cooked rhubarb. It’s quick and easy and foolproof.
You can vary the amount of strawberries and rhubarb. Leave it tart or make it sweeter.
It can be served hot or cold, by itself or with many other things.
This compote pairs well with granola, yogurt, and my favorite Maple Walnut Oatmeal Crisps.
Use your imagination.
Have fun!
Strawberry Rhubarb Compote
Prep time – under 10 minutes
Cook time – 25 minutes
Ingredients:
1 lbs. strawberries
3 large stalks rhubarb to make 3 cups
1/4 cup currants
1 cup apple juice
1/2 cup maple syrup
A pinch of sea salt
Recipe:
Wash and cut strawberries and rhubarb to roughly 1/2 inch pieces.
Put all ingredients into a pan and bring to a boil. Partially cover and reduce heat to low. Simmer for 20 minutes.
Taste and adjust sweetness if desired.
Serve hot or cool.
Will keep at least 1 week in the fridge.
