Strawberry Rhubarb Compote

Sorry I have been MIA yet again. I really have no excuse except last week my creative juices just weren't flowing and I didn't end up making anything new or exciting. The things that I like to post need to be a cut above your typical throw in the microwave meal, and some weeks the meals that I make just aren't good enough for you. I still eat healthy, but often my meals are simple salads or things that I have already posted. 

This week I'm excited about the recipe that I am posting. Spring has sprung and so has fresh produce; strawberries, rhubarb and asparagus are all at their best this time of year. I eat my fill of them now knowing that they'll go up in price as the year progresses. This past weekend I was lucky enough to get the first crop of my mom's rhubarb. There is something about homegrown produce that is just out of this world. Garden fresh food has much more flavor than what you get on grocery store shelves. I wish I lived in a place where I could eat homegrown food year round, but alas the cold Canadian winter prevents that treat. 

Bright red and bursting with flavor this compote is perfect for spring. 

Bright red and bursting with flavor this compote is perfect for spring. 

Most of the time people associate rhubarb with pie, so I wanted to do something a little different for you, a super easy compote. Compote is a word that you often see on fancy menus, but really it's just stewed fruit. You wouldn't order "stewed fruit" at a restaurant because it doesn't sound remotely appealing, so restaurateurs had to come up with a better word. Compote is delicious and super easy to make at home. This recipe only has 4 ingredients and is bursting with spring flavor. I like to use this as a topping for yogurt and granola, but it's equally delicious on vanilla ice cream, waffles   or just straight up with a spoon!

Strawberry Rhubarb Compote

2 Cups Chopped Rhubarb

2 Cups Strawberries, hulled and halved

.3 Cup Mild Honey

2 Thick Strips Lemon Zest

 

Add all ingredients to a thick bottomed pot and sir well

Bring to a boil, stirring often

Reduce to a simmer (leave pot uncovered)

Cook until fruit is soft and juices are thick (about 10-15 minutes)

Stir often or mixture will stick to the bottom of the pan

Enjoy hot or chilled

Alexandra