Strawberry-Rhubarb Compote Plus Mint!
Remember when we posted about rhubarb a few weeks ago? Well pairing it with strawberries and sugar may not be the most original idea, but this version IS delicious! And simple! It works on it’s own, on top of whole-wheat pancakes, waffles, vanilla ice cream, greek yogurt, or just about anything you can think of. An easy way to add serious color!
Try it out:
Put 4 cups of sliced rhubarb into a pot with 3 tablespoons apple cider vinegar, 1/2 cup sugar, and 1/4 cup of water. Keep your heat on medium until the sugar melts, then lower and let the rhubarb simmer until soft (5-10 minutes). Add 1 pint of sliced fresh strawberries, remove from heat and let cool. Add chopped mint to taste!
* if you use frozen strawberries, add them about 2 minutes sooner, and keep the heat on until they thaw.
(Photo by Mia Tramz)
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