Easy Rhubarb Strawberry Compote
This recipe for Easy Rhubarb Strawberry Compote yields a tangy and sweet spread that is perfect on pancakes and toast. A secret ingredient adds additional oomph of spiciness and flavour.
Servings 12
Calories 29kcal
Ingredients
- 300 g fresh or frozen rhubarb diced
- 115 g fresh strawberries diced
- 50 g granulated sugar or to taste
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 15 g candied ginger cut into small pieces, optional
Instructions
- In a small saucepan, combine rhubarb, strawberries, sugar, lemon zest, lemon juice and candied ginger.
- Cook over medium heat until the water from the rhubarb releases and becomes thick and syrupy, about 10-15 minutes.
- Transfer to a clean, sterile glass jar and let cool.
- Cover with a lid and store the compote in the fridge for up to 1 week.
Nutrition
Calories: 29kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 87mg | Fiber: 1g | Sugar: 6g | Vitamin A: 27IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 1mg