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Rhubarb and Strawberry Compote
Dessert sauce

Rhubarb and Strawberry Compote

Enjoy this compote with steel-cut oats or spoon it on your Sunday pancakes. Either way, it’s a fresher take on maple syrup. The addition of a tiny bit of crushed red pepper is delicious, but feel free to leave it out if you like.

Serves 4
Ready in 15 mins
Prep time 5 mins
Cooking time 10 mins
107 calories per serving

Ingredients

> 12 oz rhubarb
> 2 cups strawberries
> 1/4 tsp crushed red pepper
> 1/2 cup light brown sugar
> 1 cinnamon stick
> 1 tbsp lime juice

Steps

1
Cut the rhubarb into ½-inch pieces and the strawberries into wedges. Set in separate bowls.
2
Add the rhubarb to a saucepan with crushed red pepper, sugar and the cinnamon stick. Add 2 tbsp water and bring to a boil. Reduce heat to low and cook 10 min., or until rhubarb is tender. Set aside to cool for 15 min.
3
Add the sliced strawberries and lime juice to the rhubarb and mix

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