Description
A sweet and tangy compote blending ripe strawberries with rhubarb for a balanced summer flavor. Perfect for breakfast, desserts, or as a topping. This easy recipe uses seasonal fruits and natural vanilla.
Ingredients
500g strawberries, fresh or frozen
500g rhubarb, fresh
50g sugar (adjust to taste)
1 vanilla bean or 1 tsp vanilla extract
Instructions
Wash strawberries and cut into halves or quarters
Peel and chop rhubarb into 1-2 cm pieces
Scrape vanilla bean seeds (if using whole bean)
Combine strawberries, rhubarb, and vanilla in a pot
Add sugar gradually
Simmer over medium heat for 15-20 minutes until thickened, stirring occasionally
Notes
Rhubarb is naturally tart – adjust sugar to preference
Use glass jars for storage; refrigerate up to 5 days
Try with oat milk for a dairy-free ice cream topping
- Prep Time: 15
- Cook Time: 20
- Category: Desserts
- Method: Stewing
- Cuisine: French
Nutrition
- Serving Size: 1/2 cup
- Calories: 140
- Sugar: 20g
- Sodium: 30mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg