I first published this recipe on my old blog this time last year but somehow forgot to post it here after I made Real Food Renegades! It’s funny because this is one of my all-time favourite recipes that I make every week in the spring and summer. I was reminded by my lovely reader Janel, who’s a very avid fan of my Strawberry-Rhubarb Compote, to share it here! This is one of the simplest batch cooking recipes you can make throughout this warmer weather with fresh rhubarb from your own backyard (it grows like a weed!) and your family can use it all week – it’s the perfect spread for waffles and pancakes, or fill the gluten-free pie shells from this recipe for something new. With the tantalizing sweet and sour flavours of strawberry and rhubarb, you can’t go wrong!
Plus, this isn’t really much of a recipe; it’s basically foolproof and just thrown together and cooked! The compote tastes delicious, though, and is perfect for stirring or topping just about anything. I tried it stirred into a plain chia pudding today and it was amazing! This compote reminds me of my grandmother’s strawberry-rhubarb meringue tart, just a whole lot simpler to make!
- 2 cups fresh strawberries, chopped
- 1-2 cups fresh rhubarb, chopped
- 1/2 cup water
- 2-4 tsp honey (replace with maple syrup or other unrefined sweetener for vegan)
- 1-2 tsp grass-fed gelatin mixed with 1 tbsp water (omit for vegan)
- Cook strawberries and rhubarb with water in a saucepan until soft.
- Mash fruits and stir in honey and gelatin until desired sweetness and thickness is reached.
- Pour into a clean jar and store in the fridge for up to two weeks.
- Enjoy stirred into chia puddings, on toast, etc!