Strawberry Rhubarb Compote

Strawberry Rhubarb Compote Compote fraises-rhubarbe ÉquipeNutrition TeamNutrition

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

Nutrition Facts (per serving)

Calories
55
Fat
0
Carbohydrates
13
Fibre
2
Protein
1
Sodium
45

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

  1. In a medium saucepan, combine the rhubarb, strawberries, maple syrup and water.
  2. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
  3. Remove from heat. Stir in vanilla extract and baking soda.
  4. Let cool slightly, then blend until smooth.
  5. Transfer to an airtight container for storage.

Notes

Keeps for 5 days in the refrigerator in an airtight container.