Rhubarb Compote

Rhubarb is great spring vegetable. They are sold by the stalk like celery. Rhubarb is naturally very tart so often lots of sugar gets added to balance out the flavor. In this recipe I am using honey and dates to sweeten it. The strawberries complement the flavor of the rhubarb and give the compote a beautiful red color. It is really delicious over yogurt- my kids devoured it like they were eating ice cream topped with chocolate. Seeing how much they enjoyed it I will make another batch and jar it so we can enjoy it through the summer.

rhubarb 2

rhubarb compote

6 stalks rhubarb, cut into 1 inch slices
2 medjool dates, pits removed
3 tablespoons honey
16oz strawberries
Place the Rhubarb into a medium sized pot and 1/2 cup water, the dates and honey. Bring to a boil and boil for 5 minutes on medium high heat.

Add the strawberries and boil for another 15 minutes stirring once in a while. Remove from heat and leave uncovered to cool down.

Delicious served topped on yogurt.

 

 

 

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