Description
A sweet-tart blend of seasonal strawberries and rhubarb, spiced with vanilla. Perfect for breakfast, desserts, or as a versatile topping. Effortlessly simple and bursting with summer flavors.
Ingredients
500g strawberries (fresh or frozen)
500g rhubarb stalks
50–100g granulated sugar (adjust to taste)
1 vanilla pod (split and scraped) or 1 tsp natural vanilla extract
Instructions
Wash strawberries, remove stems, and halve or quarter them
Peel and dice rhubarb into 1–2 cm pieces
In a saucepan, combine all ingredients (strawberries, rhubarb, sugar, and vanilla)
Cook over medium heat, stirring occasionally until fruits soften and release juices
Simmer until desired consistency is reached, then remove from heat
Cool completely before storing or serving
Notes
Taste the compote as it cooks, adding more sugar if needed
Use within 3–5 days in the refrigerator
Serving suggestion: Top oatmeal, desserts, or yogurt
- Prep Time: 15
- Cook Time: 25
- Category: Desserts
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 1/4 of recipe (~150g)
- Calories: 150
- Sugar: 18g
- Sodium: 20mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg