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A bowl of compote
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5 from 1 vote

Strawberry Rhubarb Compote

Strawberry Rhubarb Compote is both sweet and tart. Can be eaten on as a dessert, on top of ice cream or other desserts, or inside a pie. Easy to make.
Course Dessert
Cuisine American
Keyword Classic, Classic Desert, Classic Recipe, Compote, Fruit Compote, Fruit Recipe, Old Fashioned, Old Fashioned Recipe, Old School Recipe, Old World Flavors, Old World Recipe, Retro, Retro Recipe, Rhubarb, Roasted Fruit, Strawberry, Vintage Dessert, Vintage Recipe
Prep Time 6 minutes
Cook Time 20 minutes
Total Time 26 minutes
Servings 3 Servings
Calories 51kcal
Author LaRena Fry

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 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 8.0
Amount Per Serving
calories 14
% 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 %
Calcium 3 %
Iron 1 %
* 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.

Nutrition

Calories: 51kcal