This strawberry rhubarb compote makes the perfect sweetly tart pairing and comes together quickly. Top your cakes, toasts, parfaits, and more for a delicious seasonal twist.
Equipment
- Medium Pot
- Measuring Cups
- Measuring Spoon
- Spoon
Ingredients
- 1 cup strawberries halved and quartered
- 1 cup rhubarb cut into ½-inch pieces
- ¼ cup sugar
- 1 tbsp water
- ½ tsp lemon juice
Instructions
- Add all your ingredients to a pot, stir, and place over medium heat. Stir occasionally as the fruit begins to release their juices
- Once boiling, reduce the heat to a simmer for another 10 minutes, or until lightly thickened. Your compote should be chunky, so don’t worry about breaking up the berries and rhubarb, as they will naturally soften and break down some as they cook
- Once it’s thickened - keep in mind it will thicken more as it cools - remove from the heat and pour into a bowl or jar to cool
- Serve warm or cold, and enjoy!
