Strawberry Rhubarb Compote
In this recipe strawberries, rhubarb and honey are simmered over gentle heat to create a simple compote. The combination of strawberry and rhubarb makes a great pie filling but it’s also wonderful to eat for breakfast with Greek yoghurt or crepes, or for a main meal dessert with a little frozen yoghurt.
Lower Calorie Strawberry Rhubarb Compote
Because rhubarb is very tart it is usually cooked with sugar (or other sweetener.) It is often combined with red fruits, such as strawberries or raspberries, to enhance the colour and add to the flavour.
Ingredients
Ingredients
- 1 lb strawberries, washed and dried
- 1 lb rhubarb, leaves removed and stalks washed
- 2 tbsp honey
- 1 tbsp water
Method
Method
- Hull strawberries and cut into quarters.
- Cut rhubarb in 2 inch slices.
- Combine compote ingredients in a saucepan, bring to a boil and gently simmer
over medium-low heat until reduced and thickened and the fruit has softened,
about 15 minutes. - Remove from heat.
Serves 11 – Serving Size: 1/4 cup – Nutrition Per Serving
Calories: 33, Fat: 0 g, Protein: 1g, Carbohydrate: 8g, Fibre: 2g, Sugar: 5g