Strawberry Rhubarb Compote with Vanilla and Lime
I make this compote every year when rhubarb and strawberries are in season. I always regret not making a double or triple the batch because it disappears so quickly! If you have a ton of fruit, I highly recommend making a big batch (sterilize your jars in that case to preserve it).
I use a mix of organic cane sugar and maple syrup for sweetener, but feel free to only use one or the other. This is not an overly sweet compote, it’s more on that tart side, but feel free to adjust it to your tastebuds by adding more sweetener. I like to add a hint of vanilla, lime zest and juice, such a great combo!
Slightly tart, slightly sweet. Delicious on toasts (peanut butter + compote is my fave combo!), yogurt, oatmeal, overnight oats, the list goes on.
Strawberry Rhubarb Compote with Vanilla and Lime
INGREDIENTS
4 cups rhubarb chunks (about 5-6 stalks), washed and leaves removed
2 cups strawberries, washed, stems removed and sliced in half
1/4 cup organic cane sugar
1/4 cup pure maple syrup
2 tsp pure vanilla extract (this is my absolute favourite)
Small pinch of sea salt
Zest and juice of one lime
INSTRUCTIONS
Place all the ingredients in a large saucepan. Cook on low heat until the fruits are fully broken down, stirring as needed. Taste for sweetness by adding more sugar or maple syrup.
Transfer compote to a large clean jar. The compote will keep in the fridge for 2-3 weeks. Enjoy with yogurt, oatmeal, overnight oats, or toasts.