Rhubarb-Strawberry-Mint Compote

Mint adds an unexpected bright note to the classic rhubarb-strawberry combination.

Keep a jar of this in the fridge and add it to baked goods in the morning, pair with creamy goat cheese midday, and use to top a bowl of vanilla ice cream for an after dinner treat.

Ingredients

  • 1 lb of rhubarb, chopped

  • 1 pint strawberries, stems removed and roughly chopped

  • 3 Tbsp mint leaves, roughly chopped

  • 2/3 cup sugar

  • 1/4 cup water

 

Directions

  1. Combine rhubarb, sugar, and water into saucepan.

  2. Cook over medium heat, stirring frequently, until sugar is fully dissolved and rhubarb softens (about 10 minutes).

  3. Stir in strawberries and mint, cook for a quick 30 seconds, then remove from heat.

  4. Allow to cool fully, then store in a jar in the refrigerator for up to a week.

Love the compote? Make a bigger batch and fill several jars. They’ll keep in the freezer for up to six months.