Description
A luscious spring compote blending sweet strawberries and tangy rhubarb in a warm, rustic dessert. Quick and simple to make, this classic comfort dish is perfect for family time or seasonal indulgence.
Ingredients
500g strawberries
500g rhubarb
100–150g sugar
1 vanilla bean or 1 tsp vanilla extract
Instructions
Wash and hull strawberries, halving large ones
Peel and thinly slice rhubarb (1cm pieces)
Combine fruits in a saucepan with 100g sugar and 1 tsp water
Split and add vanilla bean to the pot
Bring to a simmer over medium heat
Cook 15-20 minutes until softened, stirring occasionally
Check consistency and add sugar or water as needed
Cool completely before serving
Notes
Adjust sweetness to fruit acidity
Freezes well for up to 3 months
Serve with vanilla ice cream or non-dairy yogurt
- Prep Time: 15
- Cook Time: 20
- Category: Desserts
- Method: Stirring
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 20g
- Sodium: 100mg
- Fat: 0.3g
- Saturated Fat: 0.1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 0.8g
- Cholesterol: 0mg