Rhubarb Strawberry Compote
A simple fruit compote made with rhubarb and strawberries cooked down into a soft sauce. Sweet, tart, and ready in minutes for desserts or breakfast.
Ingredients
- 1 lb rhubarbcut into 1-inch pieces (about 3–4 stalks)
- 8 oz frozen strawberries
- 3 tbsp honey
- 1 tsp vanilla extract
- 2 tbsp water
- 1 tbsp lemon juice
- Pinch salt
- 2 tbsp sugar (optionalif more sweetness is preferred)
Instructions
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Add rhubarb, frozen strawberries, honey, water, lemon juice, and salt to a medium saucepan.
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Place over medium heat and bring to a gentle simmer.
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Cook for 12–15 minutes, stirring occasionally, until the fruit softens and breaks down.
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Continue simmering until the mixture thickens slightly but is still spoonable. You want the fruit to have some texture still.
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Taste before adding sugar; adjust sweetness as needed.
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Remove from heat.
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Stir in vanilla extract.
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Let cool slightly before serving or storing. The compote will turn thicker when it cools.
Notes
Store in a sealed container in the fridge for up to 5 days.Freeze for up to 3 months in airtight containers.Reheat gently in a saucepan over low heat or microwave in short intervals, stirring between each.
Nutrition
Per serving (1/3 cup)
- Calories
- 71 kcal
- Carbs
- 18 g
- Protein
- 1 g
- Fat
- 0 g
- Fiber
- 2 g
- Sugar
- 13 g
- Sodium
- 5 mg
Recipe by Deborah Green
Recipe from https://dishfullofmemories.com/rhubarb-strawberry-compote/