This zesty strawberry-rhubarb compote provides a delightful balance of sweetness and tanginess, perfect for topping desserts or enjoying on its own.
Ingredients
2 cups strawberries
2 cups rhubarb
3/4 cup sugar
1/4 teaspoon salt
Method
Begin by combining chopped strawberries and rhubarb in a medium saucepan. Add sugar and a pinch of salt, mixing thoroughly until the fruit is evenly coated. Allow this mixture to rest for about 10 minutes for the juices to release.
Place the saucepan over medium heat and bring the fruit mixture to a gentle boil. Once it starts bubbling, reduce the heat to medium-low and let it simmer. Stir occasionally for around 20 minutes, or until the fruit is soft and the sauce reaches your desired thickness.
After cooking, remove the saucepan from the heat and let the compote cool for about 30 minutes. It will thicken further as it cools. Once cooled, transfer it to a jar or an airtight container and refrigerate for up to a week.
