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Strawberry-Rhubarb Compote
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Cook Time:
20 minutes
Total Time:
60 minutes
Tangy rhubarb and sweet strawberry compote - perfect for topping yogurt, ice cream, or crêpes!
Ingredients:
  • 2 cups chopped fresh strawberries
  • 2 cups chopped rhubarb
  • 0.33333334326744 cup brown sugar
  • 0.125 teaspoon salt
Instructions:
  • In a saucepan, mix together chopped strawberries and rhubarb. Add sugar and salt, stirring to ensure everything is evenly coated. Allow the fruit to sit until it releases its juices, approximately 10 minutes.
  • 1. In a saucepan, gently bring the fruit mixture to a light boil over medium heat. 2. Reduce the heat to medium-low and simmer for about 20 minutes, stirring occasionally, until the fruit is soft and the mixture has thickened. 3. Remove the saucepan from heat and allow the mixture to cool for about 30 minutes; it will continue to thicken. 4. Transfer the mixture to a jar or storage container and refrigerate for up to a week.

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