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Strawberries and rhubarb make the perfect fruit pairing! This compote will liven up yogurt, oatmeal, scones, and ice cream and makes the most delicious topping for crepes! Try and find rhubarb stalks that are smaller in size as they are less tough.
Ingredients
- 2 cups chopped fresh strawberries
- 2 cups chopped rhubarb
- 1/3 cup brown sugar
- 1/8 teaspoon salt
Directions
Step 1
Combine chopped strawberries and rhubarb in a saucepan. Add sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 10 minutes.
Step 2
Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool, about 30 minutes. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.
Recipe Tip
You can substitute white sugar for the brown sugar if desired.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 27 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium20mg | 1% |
| Total Carbohydrate7g | 2% |
| Dietary Fiber1g | 3% |
| Total Sugars6g | |
| Protein0g | |
| Vitamin C13mg | 67% |
| Calcium20mg | 2% |
| Iron0mg | 1% |
| Potassium82mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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