Strawberry Rhubarb Compote
Don't let that rhubarb go to waste! Make this deliciously simple strawberry rhubarb compote for a yummy topping for all sorts of summer breakfasts and desserts.
Servings: 6 servings
Calories: 60kcal
Ingredients
- 2 cups fresh rhubarb chopped
- 2 cups fresh strawberries chopped
- 1/2 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1/4 cup 100% pure maple syrup
- 1 pinch sea salt
Instructions
For the Compote
- Add all of the compote ingredients to a saucepan over low heat. Bring to a simmer and cook until rhubarb has broken apart and thick sauce has formed, about 15-20 minutes. Turn off heat and transfer a jar. Cool completely in the fridge.
- Turn off heat and transfer a jar. Cool completely in the fridge. Makes about 2 cups of sauce.
Video
Notes
The rhubarb compote recipe makes about 2 cups which is more than enough for at least 5 servings of oats.
Store in a jar or airtight container in the fridge for up to a week. Store in a container in the freezer for up to 6 months.
For a delicious healthy breakfast, serve over this vegan overnight oats recipe or with this chia pudding.
Nutrition
Serving: 1/3 cup | Calories: 60kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 222mg | Fiber: 2g | Sugar: 11g | Vitamin A: 47IU | Vitamin C: 32mg | Calcium: 58mg | Iron: 1mg