Strawberry rhubarb compote

By Rosie Daykin
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Just like butter and milk, I consider this compote a staple in my house. It’s so easy to make and even easier to use up. It’s the perfect accompaniment to a slew of breakfast options, like my Great Oat Loaf, yogurt and granola, pancakes, or French toast. I also like to fill my Breakfast Nest Cookies with it, fold a scoop into some whipped cream, or spoon it on top of a slice of pound cake. It’s even great with just a big ol’ scoop of vanilla ice cream for dessert. Then, just like that, it’s time to make another batch.

YIELDS
1 .5 CUPS
TOTAL TIME

Ingredients

  • 3 cups chopped frozen rhubarb
  • 3 cups frozen strawberries
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon zest

Directions

  1. Place the fruit and sugar in a pot over medium-high heat. Stir to combine, and keep stirring for a couple of minutes until the sugar starts to melt and the fruit is warming up.
  2. Reduce the heat to medium, add the lemon zest, cover, and cook down for ten to 15 minutes.
  3. Check in every five minutes or so to give it a good stir and reduce the heat further if necessary to avoid burning the fruit.
  4. Uncover and continue to cook down, stirring constantly until the fruit is very thick and mushy (like a very loose jam), about five minutes.
  5. Remove from the heat and let cool. Store, covered, in the refrigerator for up to one week.

 

PSSST…  I prefer to use frozen fruit as it’s more economical and means you can make this recipe year-round. You can mix up the choice of fruit if this combo isn’t your favorite: peach and raspberry or straight-up blueberry, are both delicious options.

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