Description
Strawberry Rhubarb Compote is perfectly sweet and tart. It’s versatile: you can serve it with waffles/pancakes, spread it on muffins or toast, or eat it with vanilla ice cream. It comes together in just 15 minutes!
Ingredients
Units
Scale
- 1 cup rhubarb, chopped in 1 inch pieces
- 1 cup strawberries, hulled and quartered
- Zest of 1/2 orange, set aside
- Juice of 1 orange
- 1/4 cup cold filtered water
- 2 to 3 tablespoons honey, depending on preference of sweetness (can sub agave nectar for vegans)
- Pinch fine sea salt
- 1/2 teaspoon pure vanilla extract
Instructions
- In a small sauce pot add the rhubarb, strawberries, orange juice, water, honey, and sea salt. Cover and allow to come to a boil. Reduce to a simmer and allow to simmer uncovered for 10 minutes, or until most of the fruit has broken down.
- I like a few chunks in my compote, but if you prefer, you can use the back of a wooden spoon or a potato masher to mash the fruit and make the compote smoother. Remove from heat.
- Stir in the reserved orange zest and the vanilla extract. Taste-test, being careful not to burn your mouth. Add more honey if needed. The compote will thicken as it cools.
- Allow to cool for 10 minutes, then transfer the compote to a glass jar. Allow it to cool, uncovered at room temperature, for at least 30 minutes or until it’s no longer hot. Cover and transfer to the fridge and allow the compote to chill for at least 4 to 6 hours before using.
- Spread compote on pancakes/waffles, muffins/scones, over peanut butter or almond butter toast, or serve over ice cream.
- The compote should keep up to 2 weeks in the fridge, maybe longer.
