Strawberry Rhubarb Compote is a sweet treat all on its own as a thick jam or used as a topping or in a pie. Oven-roasted sweetened Rhubarb and strawberries are not only gorgeous to look at but are delectable. This combination is both sweet and tart. Consequently, it is a perfect combination. Perfect indeed, as a topping for waffles, pancakes, ice cream, etc.
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.
Strawberry Rhubarb Compote:
Nevertheless, I grew up eating strawberry rhubarb pie, cobbler, and bread. Many rhubarb recipes are vintage classics. It is such an old-world classic. No wonder many people in the USA have a vintage recipe of their own. What is your favorite? Therefore, I wanted to revisit my childhood and put my own spin on a Strawberry Rhubarb recipe.
Moreover, 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.
Strawberry Rhubarb Compote
- 2 cup chopped rhubarb
- 1 1/2 cup chopped strawberries
- 2 tablespoons monk fruit sugar
- 2 tablespoons balsamic vinegar
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 the oven. Allow to cool.
Use to top Strawberry Rhubarb Custard Pie, ice cream, or eat by itself. Use right away or store in a glass jar in the fridge. It Will last 2 weeks in the fridge. Makes approximately 3 cups
Strawberry Rhubarb Compote
- 2 cup chopped Rhubarb
- 1 1/2 cup chopped Strawberries
- 2 tbsp monk fruit sweetener
- 2 tbsp balsamic vinegar
- 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
|Amount Per Serving|
|% Daily Value *|
|Total Fat 0 g||0 %|
|Saturated Fat 0 g||0 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 0 mg||0 %|
|Potassium 38 mg||1 %|
|Total Carbohydrate 4 g||1 %|
|Dietary Fiber 1 g||3 %|
|Sugars 2 g|
|Protein 0 g||0 %|
|Vitamin A||0 %|
|Vitamin C||25 %|
|* 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.|