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Strawberry Rhubarb Compote

Strawberries and rhubarb melt together with honey into a glossy, sweet-tart compote that coats the spoon in juicy bursts and finishes with a gentle tang.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Strawberry Rhubarb Compote
Total
23 min
Prep
8 min
Cook
15 min
Serves
11

Nutrition per Serving

Calories
33
Protein
1g
Carbs
8g
Fiber
2g
Sugar
5g

Ingredients

  • 1 lb strawberries (washed and dried)
  • 1 lb rhubarb (leaves removed and stalks washed)
  • 2 tbsp honey
  • 1 tbsp water

Instructions

  1. Hull strawberries and cut into quarters.
  2. Cut rhubarb in 2 inch slices.
  3. Combine compote ingredients in a saucepan, bring to a boil and gently simmer over medium-low heat until reduced and thickened and the fruit has softened, about 15 minutes.
  4. Remove from heat.