A super easy compote made with fresh strawberries and rhubarb.
- 3 cups diced rhubarb
- 3 cups hulled and coarsely chopped strawberries
- 1/3– 1/2 cup sugar (depending on preference for sweetness)
- juice of 1/2 lemon
- 2 tablespoons water
- Combine strawberries, rhubarb, sugar, lemon juice and water in a medium sized sauce pan. Bring fruit to a boil and then turn heat to medium-low and barely simmer for 30-35 minutes until compote has thickened. Remove from heat and let cool. Can be served warm or at room temperature.
- The compote should be refrigerated and will last for up to two weeks.