Strawberry Rhubarb Compote
  • 1 lb rhubarb, chopped
  • 1 pint strawberries, hulled and chopped
  • 1/2 c water
  • 1/3 c raw honey or real maple syrup
  • 1/2 tsp cinnamon
  1. In a sauce pan, heat water and honey or syrup over medium heat, stirring until well combined. Add rhubarb and bring to a boil. Reduce heat and simmer 5 minutes or until tender. Add berries and simmer another 5 minutes, stir in cinnamon. Remove from heat and serve warm or store in an airtight container in the fridge for up to a week. It won't last that long!
Spring has finally sprung! That means spring fruits and veggies are popping up in markets all over, including one of my favorites! Tart rhubarb pairs perfectly with sweet strawberries, and you can make a compote in ten minutes. Stir it into yogurt, serve it over grilled chicken or top whole grain pancakes like o did here for my bday boy!