Strawberry Rhubarb Compote

This Strawberry Rhubarb Compote is super easy to make and tastes amazing! I constantly have a mason jar of it in the fridge while rhubarb is in season to use in crepes, as a topping for pancakes, a filling for strawberry-rhubarb oatmeal bars, and all other sorts of tasty things!

Strawberry Rhubarb Compote
Makes about 3 cups

2 cups rhubarb, cut into one inch pieces
2 cups strawberries, sliced
1/2 cup sugar
1 tablespoon lemon juice
2  tablespoons cornstarch

1. In a medium saucepan, combine rhubarb, strawberries, and lemon juice and cook over medium heat for 15 minutes or until soft and pulpy.
2. Stir in sugar and cornstarch and bring to a boil. Allow to boil for one minute, until thickened, and remove from heat to cool.
3. Store in an airtight container in the refrigerator for up to 2 weeks.

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