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Strawberry Rhubarb Compote
5
from
5
votes
Yield:
11
servings
Course:
Breakfast, Brunch, Dessert
Cuisine:
American
Ingredients
1
lb
strawberries
(washed and dried)
1
lb
rhubarb
(leaves removed and stalks washed)
2
tbsp
honey
1
tbsp
water
Instructions
Hull strawberries and cut into quarters.
Cut rhubarb in 2 inch slices.
Combine compote ingredients in a saucepan, bring to a boil and gently simmer over medium-low heat until reduced and thickened and the fruit has softened, about 15 minutes.
Remove from heat.
Notes
Makes about 2 3/4 cups.
Nutrition
Serving:
1
/4 cup
,
Calories:
33
kcal
,
Carbohydrates:
8
g
,
Protein:
0.6
g
,
Fiber:
1.7
g
,
Sugar:
5
g
- WW Points:
1