My recipes are refined Sugar Free, Dairy Free, and Grain Free. 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. This recipe just came together easy as pie. I have love roasting strawberries with balsamic vinegar as they strengthen the strawberry flavor. 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.
Fruit compote
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
