Strawberry Rhubarb Compote

This Strawberry Rhubarb Compote is the perfect spring and summer dessert condiment, made simply with 3 ingredients, it’s sweet, bright, and oh-so-delicious!

My lovely neighbor kindly dropped off their spring rhubarb harvest, I had to give honor to this beautiful plant. What better way to use fresh rhubarb than making a strawberry rhubarb compote?

Compote is made with chunkier fruit than jam, it’s meant to be enjoyed pretty soon rather than conserved like jam, so you’d need less sugar than jam as conversation is not the main purpose.

This recipe is fast and easy, with 3 simple ingredients, and you can put the beautiful compote on yogurt, oatmeal, breakfast porridge… or eat it by the spoonful!

Make this recipe with me on YouTube:

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Strawberry Rhubarb Compote

Yield: 10

Author: Melody Hu

Prep time: 5 MinCook time: 20 MinInactive time: 20 MinTotal time: 45 Min

Ingredients

• 250g Strawberries
• 500g Rhubarb
• 450g Organic Raw Cane Sugar

Instructions

1. Chop rhubarb stalks into 1" sections
2. Remove strawberry leaves and roughly chop into large chunks
3. Put rhubarb and strawberry chunks into a big pot, rain in sugar, stir
4. Cook on medium heat for 20 minutes.
5. Let cool until room temperature, then serve or store in airtight containers

Nutrition Facts

Calories

191.75

Fat

0.31 g

Sat. Fat

0.03 g

Carbs

49.01 g

Fiber

1.4 g

Net carbs

47.61 g

Sugar

46.68 g

Protein

0.62 g

Sodium

2.7 mg

Cholesterol

0 mg

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