Strawberry Rhubarb Compote
User Reviews
5
Strawberry Rhubarb Compote
Description
This compote combines equal parts of fresh strawberries and rhubarb, cut into pieces to ensure even cooking. Simmering these fruits with honey and a small amount of water allows the natural juices to meld, thickening over about 15 minutes and softening the fruit. The rhubarb provides tartness balanced by the honey's sweetness, while the strawberries contribute fruity richness and texture.
The finished compote has a syrupy consistency with tender fruit pieces, making it ideal for spooning over pancakes, yogurt, or ice cream, and can also be used as a jam alternative or condiment for breakfast toast. The straightforward cooking method highlights the genuine flavor of both fruits without added preservatives or sugars.
Ingredients
- 1 lb strawberries (washed and dried)
- 1 lb rhubarb (leaves removed and stalks washed)
- 2 tbsp honey
- 1 tbsp water
Instructions
- Hull strawberries and cut into quarters.
- Cut rhubarb in 2 inch slices.
- Combine compote ingredients in a saucepan, bring to a boil and gently simmer over medium-low heat until reduced and thickened and the fruit has softened, about 15 minutes.
- Remove from heat.
Notes
- This recipe yields approximately 2 3/4 cups of compote, enough for several servings or to store for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11servings
Amount Per Serving
Calories 33 kcal
% Daily Value*
| Serving | 1/4 cup | |
| Calories | 33kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 0.6g | 1% |
| Fiber | 1.7g | 7% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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