Homemade Rhubarb and Strawberry Compote Recipe

Elevate your breakfasts and desserts with this delightful rhubarb and strawberry compote. Perfect for topping pancakes, waffles, yogurt, or ice cream, this compote combines the tartness of rhubarb with the sweetness of strawberries.

Ingredients:

• 2 cups fresh rhubarb, chopped into ½-inch pieces

• 2 cups fresh strawberries, hulled and halved

• ½ cup honey (adjust to taste)

• 1 teaspoon freshly grated ginger

• Pinch of salt

Instructions:

1. Prepare the Ingredients: Wash and chop the rhubarb and strawberries. Grate the ginger.

2. Combine in Saucepan: In a medium saucepan, combine the rhubarb, strawberries, honey, grated ginger, and a pinch of salt.

3. Cook the Mixture: Place the saucepan over medium heat. Stir occasionally until the mixture begins to simmer.

4. Simmer: Reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally, until the fruit breaks down and the mixture thickens to your desired consistency.

5. Cool and Store: Remove from heat and let the compote cool. Transfer to a jar or airtight container. Store in the refrigerator for up to one week.

Serving Suggestions:

• Spoon over pancakes, waffles, or French toast.

• Swirl into yogurt or oatmeal.

• Use as a topping for ice cream or cheesecake.

• Spread on toast or scones.

This compote is a versatile addition to many dishes, adding a burst of flavor and a touch of sweetness.

Girl Its Molly Site
Homemade Rhubarb and Strawberry Compote Recipe