Anna's Basket — Strawberries, Rhubarb, Honey & More!
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Strawberry Rhubarb Compote
We’re calling this a compote since it’s looser than a jam and doesn’t have any added artificial pectin. I love rhubarb here because it’s naturally very high in pectin, so it still sets up, despite using honey which is a liquid sweetener.
I always have a few jars of this on the go at this time of year. I love that it’s naturally sweetened with honey and the kids love it on yogurt for a healthy breakfast or snack. That being said, when we’re looking for a special, sugary treat, we spoon some on to vanilla ice cream and it never disappoints!
Letting the rhubarb sit in the fridge for a few days with the honey is an important step, so don’t be tempted to skip it! It really mellows the tartness of the rhubarb and the two flavours marry together perfectly.
INGREDIENTS
4 cups rhubarb chopped
1 cup honey
1 quart strawberries washed and sliced
2 tsp lemon juice (or more to taste)
Place 4 cups of chopped rhubarb in a 1L mason jar or any other container. Cover with 1 cup of honey. Place in the fridge for 2 days or so, I’ve let mine up to 5. You’ll notice that more juices start to release as it sits.
When the rhubarb has sat and is ready to go, wash and slice 1 quart of strawberries.
Add the rhubarb/honey mixture and strawberries to a medium saucepan and cook over medium/high heat until it comes to a boil. Lower heat to medium and continue cooking at a rolling boil for 5 min or so, be sure to stir regularly. You may need to skim some foam off the fruit with a spoon at this point. Add lemon juice and remove from heat.
Note: You’ll be able to see that the mixture starts to thicken as it cooks. The cooking time may need to be adjusted depending on how juicy the strawberries are, so if it’s looking too runny you can cook it down a bit more. It will still be loose, but as it cools it will set up!
I ladle the compote into glass jars when it’s still hot and store it in the fridge. You can also freeze it if you won’t use it all within 2-3 weeks, however, we never run into that scenario over here.
Here’s our favourite way to enjoy this compote, we highly suggest adding this to your breakfast rotation.
Yogurt Bowl:
A scoop of your favourite yogurt
A few spoonfuls of strawberry rhubarb compote
Fresh strawberries or whatever seasonal fruit you like
A handful of Red Barn Granola
Drizzle of honey
We have a few kids who love to add a spoonful of natural peanut butter to the mix as well. It’s really just open to interpretation.
Enjoy!!