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.
15 min12 servings29 kcal
Ingredients
- 300 g fresh or frozen rhubarb (diced)
- 115 g fresh strawberries (diced)
- 50 g granulated sugar (or to taste)
- 1 tsp lemon zest
- 1 tsp lemon juice
- 15 g candied ginger (cut into small pieces, optional)
Instructions
- 1
In a small saucepan, combine rhubarb, strawberries, sugar, lemon zest, lemon juice and candied ginger.
- 2
Cook over medium heat until the water from the rhubarb releases and becomes thick and syrupy, about 10-15 minutes.
- 3
Transfer to a clean, sterile glass jar and let cool.
- 4
Cover with a lid and store the compote in the fridge for up to 1 week.
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