Strawberry Rhubarb Compote

VEGANVEGETARIAN

QUICK

STOVETOP

DESSERTTOPPING

SWEET

Adapted from She Loves Biscotti on May 30, 2023

Prep:

10 minutes

Cook:

20 minutes

Total:

30 minutes

Ingredients

Serves/makes 6

1/2 cup water

1/4 - 1/2 cup granulated sugar adjust total amount based on the sweetness of fruit and your preference

pinch salt optional

1/2 vanilla bean split in half, seeds scraped OR 1/2 teaspoon vanilla extract

2 cups rhubarb approximately 8 ounces, peeled and chopped into 1-inch pieces

4 cups strawberries approximately 20 ounces, fresh, hulled, quartered

1 teaspoon lemon zest

1.
In a medium saucepan, combine the water with the granulated sugar, a pinch of salt, and ½ vanilla bean.
2.
Bring to a simmer over medium heat and stir until the sugar is dissolved.
3.
Stir in the chopped rhubarb. Gently combine the ingredients. Cook the rhubarb for about 5 minutes or until it begins to break down and soften, and the sauce thickens.
4.
Turn off the heat.
5.
Add the strawberries and 1 teaspoon of grated lemon zest to the pan and gently stir to combine.
6.
Use a spoon to remove the vanilla bean. Transfer the strawberry rhubarb compote to a serving dish or clean jar.
7.
Serve warm, at room temperature or chilled. Keep refrigerated.

BAKING

DESSERTMEAL PREPSNACK

CHRISTMAS

SWEETCREAMY

5 HOURS