Delicious, perfectly balanced between tangy and sweet, this strawberry and rhubarb compote is perfect with oatmeal, yogurt, or even toast. It can be prepared in minutes with simple ingredients and is easy to store. A springtime staple to make every year!
Adding baking soda reduces the acidity of the rhubarb and allows for less sugar.
Preparation
10
min
Cooking
10
min
Portion
6
Ingredients
- 500 ml (2 cups) fresh or frozen strawberries, hulled and halved
- 500 ml (2 cups) fresh rhubarb, cut into small chunks
- 45 ml (3 tbsp) maple syrup
- 30 ml (2 tbsp) water
- 1 ml (¼ tsp) baking soda
- 5 ml (1 tsp) vanilla extract
Preparation
- In a medium saucepan, combine the rhubarb, strawberries, maple syrup and water.
- Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
- Remove from heat. Stir in vanilla extract and baking soda.
- Let cool slightly, then blend until smooth.
- Transfer to an airtight container for storage.
Notes
Keeps for 5 days in the refrigerator in an airtight container.
