This simple, easy strawberry rhubarb compote has just two ingredients, strawberries and rhubarb. It's naturally sweet from the strawberries, and delightfully tart. I love to put this magical sauce on oatmeal, yogurt, pancakes, waffles, and ice cream for a treat!
Course Breakfast, Dessert
Diet Diabetic, Gluten Free, Vegan, Vegetarian
Prep Time 5minutes
Cook Time 10minutes
Author Katie's Conscious Kitchen
Place the chopped srawberries and rhubarb in a saucepan and cook over low heat for 5-10 minutes, depending on how broken down you want the fruit to be.
For a thinner compote, add 2-3 tablespoons of water. For a thicker compote, add 1-2 tsp of white chia seeds or 1/2 tsp of arrowroot powder.
Store in a container in the fridge for up to 3 days.
Note that there are no preservatives in this compote, so it will keep as long as normal fruit would.
To preserve these delicious spring flavors, make a big batch and freeze it in glass jars, leaving a little room at the top for expansion.