A delightful and tangy strawberry-rhubarb compote perfect for topping desserts, pancakes, or simply enjoying on its own.
Preparation time
10min
Cooking time
25min
Ingredients
6 Servings
- 30 ml lemon juice
- 300 g rhubarb
- 500 g strawberries
- 150 g sugar
Directions
Step 1
In a medium saucepan, combine strawberries, rhubarb, and sugar.
Step 2
Cook over medium heat, stirring occasionally, until the fruit begins to release its juices and the mixture starts to simmer, about 5-7 minutes.
Step 3
Reduce the heat to low and let it cook, stirring occasionally, until the fruit is soft and the mixture thickens, about 15-20 minutes.
Step 4
Stir in the lemon juice and cook for another 2 minutes.
Step 5
Remove from heat and let the compote cool to room temperature.
Step 6
Transfer the compote to a jar or airtight container and refrigerate until ready to use.