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Only 4 ingredients needed to make this yummy Rhubarb Strawberry Compote. Perfect for spreading on toast in the morning or as a special topping for ice cream
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Delicious Rhubarb Strawberry Compote

Only 4 ingredients needed to make this yummy Rhubarb Strawberry Compote. Perfect for spreading on toast in the morning or as a special topping for ice cream
Course Breakfast, Dessert
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 1 - 1 1/2 cups
Calories 218kcal
Author Tiffany Bendayan

Ingredients

  • 2-3 rhubarb stalks
  • 1/2 lbs strawberries
  • 1/2 lemon juice
  • 2 Tbsp maple syrup or sugar if preferred
US Customary - Metric

Instructions

  • Slice the rhubarb in about 1/2 inch thick, cut the strawberries in half and put them in a medium size pan
  • Add the lemon juice and maple syrup
  • Bring to a low boil, lower heat and allow to simmer until everything is soft/mushy. Stirring every once in awhile for about 30 minutes
  • Don't close the pan with a lid, as it will most likely cause the juices to boil over. Just keep it semi-covered.
  • Allow to cool before storing in an airtight container, or glass jar.

Nutrition

Calories: 218kcal | Carbohydrates: 54g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 11mg | Potassium: 805mg | Fiber: 8g | Sugar: 38g | Vitamin A: 143IU | Vitamin C: 170mg | Calcium: 182mg | Iron: 2mg