Strawberry-Rhubarb Compote

Name: Strawberry-Rhubarb Compote
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 cups (1 litre)
Ingredients: 1 lb (450 g) rhubarb stalks, cubed; 1 lb (450 g) fresh or frozen strawberries, quartered; 1 cup (210 g) sugar; 1/2 lemon, for the juice

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Preparation 10 min
Cooking 20 min
Chilling 2 h
Makes 4 cups (1 litre)
Freezes Yes

When tart rhubarb meets sweet strawberries, the result is a perfectly balanced compote. Quick and simple to make, this homemade version is delicious by the spoonful or as a dessert topping. It’s the kind of staple you’ll love having on hand for an instant fruity touch.

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 1 lb (450 g) rhubarb stalks, cubed
- 1 lb (450 g) fresh or frozen strawberries, quartered
- 1 cup (210 g) sugar
- 1/2 lemon, for the juice

Preparation

- In a pot off the heat, combine all of the ingredients.
- Bring to a boil while stirring often. Simmer for 15 to 20 minutes or until slightly thickened. Carefully skim the surface of the compote at the beginning of cooking, then stir often for the remainder of the cooking time. Do not overcook.
- Transfer to a bowl. Cover and let cool. Refrigerate for 2 hours before using or until completely chilled. The compote will keep for 1 week in the refrigerator.

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Strawberry-Rhubarb Compote

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Ingredients

Preparation

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