Rhubarb Compote with Strawberries and Apples
This rhubarb compote recipe is an easy to prepare and a delicious springtime treat served over a variety of foods, like yogurt, ice cream, waffles, pancakes, and more! You can make this compote recipe with fresh or frozen fruit.
Servings: 32 Tablespoons
Calories: 15kcal
Ingredients
- 1 cup diced strawberries (approx. 6 large strawberries)
- 1 cup diced rhubarb
- 1 cup diced apples (approx. 1 medium apple)
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- pinch of salt
- *If using all fresh fruit add ¼ cup water
Instructions
- Wash and dice strawberries, rhubarb, and apples. Note: if using frozen strawberries or rhubarb you do not need to chop them further.
- Place all ingredients in a medium saucepan over medium-high heat, stirring occasionally, and bring to a boil. This will take 5-10 minutes.
- Reduce heat to medium and continue to cook down until the sauce has thickened, stirring frequently, approximately 10 additional minutes.
- Remove from the heat, and if a smoother consistency is desired, mash fruit with a potato masher or fork. If additional sweetness is desired, add more sugar 1 teaspoon at a time until it meets your taste.
- Let compote cool at least 5 minutes prior to serving. If putting on cold items (like yogurt or ice cream) cool completely before serving.
- Store cooled compote in an air-tight container in the fridge for up to a week.
Notes
*The nutritional facts assumes 1 tablespoon per serving
Nutrition
Calories: 15kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 18mg | Fiber: 1g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
