Strawberry-Rhubarb Compote: Bright Spring Fruit Preserves
A vibrant, spoonable preserve balancing strawberry sweetness and rhubarb acidity. Use on yogurt, pancakes, toast, or desserts for a seasonal treat. Simple stovetop method yields glossy, tangy results.
Ingredients
- 2 cups fresh strawberries, hulled and chopped
- 2 cups fresh rhubarb, trimmed and chopped
- 1/3 cup brown sugar
- 1/8 teaspoon salt
Instructions
- Chop strawberries and rhubarb into 1/2-inch pieces
- In a large saucepan, combine fruit, sugar, and salt
- Let sit 15 minutes to release juices
- Bring to a gentle simmer over medium heat
- Stir occasionally, reduce heat to prevent boiling if strawberries soften too quickly
- Cook 15-20 minutes until mixture thickens and coats a spoon
- Transfer to sterilized jars to cool
Notes
Use ripe but firm strawberries for best texture
Frozen strawberries work if thawed and drained
Substitute 1 1/2 cups rhubarb for milder tartness
Coconut sugar yields a cleaner caramel flavor
Store in fridge up to 2 weeks or freeze for 3 months
Omit salt if on a sodium-free diet
Frozen strawberries work if thawed and drained
Substitute 1 1/2 cups rhubarb for milder tartness
Coconut sugar yields a cleaner caramel flavor
Store in fridge up to 2 weeks or freeze for 3 months
Omit salt if on a sodium-free diet
Nutrition
Serving: 2gCalories: 75kcalCarbohydrates: 17gSodium: 35mgSugar: 10g
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