Strawberry Rhubarb Compote is a sweet treat all on its own as a thick jam or used as a topping or in a pie. Strawberry and Rhubarb are the best of both worlds sweet and tart. What a perfect combination.
Usually, I have a recipe rolling around in my head for a couple of days before I actually try to make it. Sometimes it will take more than a couple of tries to get it right or the way I want it. Unbelievably, this recipe just came together as easy as pie. In fact, I have love roasting strawberries with balsamic vinegar as they strengthen the strawberry flavor and give them a slight tart flavor. Not to mention balsamic and strawberries compliment each other.
Notes: Compote can be used on top of toast, french toast, pancakes, ice cream topping or in my Keto Strawberry Rhubarb Pie recipe with Grain Free Dairy Free Pie Crust.
Strawberry Rhubarb Compote:
I grew up eating strawberry rhubarb pie, cobbler, and bread. Believe it or not many of the people my family knew had old hand me down recipes which included Strawberry Rhubarb. Therefore I guess I wanted to revisit my childhood and put my own spin on a Strawberry Rhubarb recipe.
It is yummy as a topping, by itself or in a pie. Incidentally, that was my intention when I created this recipe. This recipe is used in my Strawbery Rhubarb Custard Pie.
Needless to say both of these recipes are delicious.
Strawberry Rhubarb Compote
Ingredients:
2 cup chopped rhubarb
1 1/2 cup chopped strawberries
2 tablespoons monk fruit sugar
2 tablespoons balsamic vinegar
Directions:
Preheat oven to 350. Toss rhubarb and strawberries together with sugar and balsamic vinegar.
Place on a bar pan and cook 20 minutes. Remove from oven. Allow to cool.
Use to top Strawberry Rhubarb Pie. Use right away or store in a glass jar in the fridge. Will last 2 weeks in the fridge. Makes approximately 3 cups
Strawberry Rhubarb Compote
Ingredients
- 2 cup chopped Rhubarb
- 1 1/2 cup chopped Strawberries
- 2 tbsp monk fruit sweetener
- 2 tbsp balsamic vinegar
Instructions
- First, preheat oven to 350.
- Second, toss rhubarb and strawberries together with sugar and balsamic vinegar.
- Next, place on a bar pan and cook 20 minutes.
- Remove from oven.
- Allow to cool.
- Use to top Strawberry Rhubarb Pie.
- Use right away or store in a glass jar in the fridge.
- Will last 2 weeks in the fridge.
- Makes approximately 3 cups
Notes
| Nutrition Facts | |
|---|---|
| Servings 3.0 | |
| Amount Per Serving | |
| Calories 51 | |
| % Daily Value * | |
| Total Fat 0 g | 1 % |
| Saturated Fat 0 g | 0 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 4 mg | 0 % |
| Potassium 351 mg | 10 % |
| Total Carbohydrate 13 g | 4 % |
| Dietary Fiber 3 g | 12 % |
| Sugars 7 g | |
| Protein 1 g | 2 % |
| Vitamin A | 2 % |
| Vitamin C | 56 % |
| Calcium | 19 % |
| Iron | 2 % |
| * The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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