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Strawberry rhubarb compote
Just like butter and milk, I consider this compote a staple in my house. It’s so easy to make and even easier to use up. It’s the perfect accompaniment to a slew of breakfast options, like my Great Oat Loaf, yogurt and granola, pancakes, or French toast. I also like to fill my Breakfast Nest Cookies with it, fold a scoop into some whipped cream, or spoon it on top of a slice of pound cake. It’s even great with just a big ol’ scoop of vanilla ice cream for dessert. Then, just like that, it’s time to make another batch.
YIELDS
Ingredients
- 3 cups chopped frozen rhubarb
- 3 cups frozen strawberries
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest
Directions
- Place the fruit and sugar in a pot over medium-high heat. Stir to combine, and keep stirring for a couple of minutes until the sugar starts to melt and the fruit is warming up.
- Reduce the heat to medium, add the lemon zest, cover, and cook down for ten to 15 minutes.
- Check in every five minutes or so to give it a good stir and reduce the heat further if necessary to avoid burning the fruit.
- Uncover and continue to cook down, stirring constantly until the fruit is very thick and mushy (like a very loose jam), about five minutes.
- Remove from the heat and let cool. Store, covered, in the refrigerator for up to one week.
PSSST… I prefer to use frozen fruit as it’s more economical and means you can make this recipe year-round. You can mix up the choice of fruit if this combo isn’t your favorite: peach and raspberry or straight-up blueberry, are both delicious options.
