Strawberry Rhubarb Compote
This Strawberry Rhubarb compote recipe is more sour than sweet and that makes it the perfect topping for ice cream or frozen custard.
Pin Recipe
Servings :8
Calories: 42kcal
Ingredients
- 1 lb Strawberries
- 1 lb Rhubarb
- 1 Lemon, zest and juice
- 1 Tbsp Honey or Agave
Instructions
- Hull strawberries and cut into quarters
- Trim ends off rhubarb and then cut into 1/2 inch pieces
- Add the lemon juice and zest to a saucepan and then add the honey, strawberries and rhubarb, stirring to combine
- Bring the ingredients to a boil and let simmer for approximately 15 minutes or the fruit has softened and the mixture has thickened slightly
- Allow to cool then transfer to a sealed container, can be stored in the fridge for up to 1 week.
Nutrition
Calories: 42kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 269mg | Fiber: 3g | Sugar: 6g | Vitamin A: 65IU | Vitamin C: 45mg | Calcium: 61mg | Iron: 1mg
Tried this recipe?Mention @MapleBaconSomething or tag #maplebaconsomething!