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.
- 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
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.
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