Strawberry Rhubarb Compote
In this homemade compote, vibrant rhubarb and juicy strawberries combine to create a delightful fruity topping. Sweetened with sugar and honey, and brightened with lemon juice and lemonade, this compote is bursting with flavor. Enjoy spoonfuls of this delicious mixture draped over creamy yogurt, fluffy pancakes, or your breakfast favorites for a delightful treat.
— Constant Cookbook
Ingredients
- 2 long stalks of rhubarb, sliced thinly in small pieces
- 10 frozen or fresh strawberries
- 64 g. sugar
- 32 g. honey
- 25 g. fresh lemon juice
- 64 g. lemonade
Instructions
- Pre-heat burner to medium high heat.
- Combine all the ingredients in a small pot on medium high heat. Allow to boil for about 4-5 minutes, then bring to a simmer.
- Allow to simmer for about 20 minutes on medium to low heat, stirring occasionally. Compote will be done when strawberries are completely soft and broken down, and the rhubarb is mostly broken down and slightly transparent.
- Let cool for about 10 minutes.
- Pour over greek yogurt, cereal, pancakes, or anything your heart desires! Refrigerate the remainder of the compote.
Yield
Serves 8
Comments
No comments found.