Strawberry Rhubarb Compote
Simple and satisfying, this strawberry rhubarb compote works just as well spooned over morning oatmeal or yogurt as it does over ice cream, tarts, or cake. Our Rhubarb White Balsamic Vinegar is the secret ingredient.
Strawberry Rhubarb Compote
Rory
American
Condiments
Simple and satisfying, this strawberry rhubarb compote works just as well spooned over morning oatmeal or yogurt as it does over ice cream, tarts, or cake. Our Rhubarb White Balsamic Vinegar is the secret ingredient.
Ingredients
- 1 C. Strawberries (Washed and Chopped)
- ½ C. Rhubarb (Washed and Chopped)
- ½ C. Sugar
- 1 Tbsp. Cornstarch
- ¼ C. Rhubarb White Balsamic Vinegar
Directions
Place the strawberries and rhubarb in a small saucepan with the sugar. In a small measuring cup, whisk together to cornstarch and vinegar until fully combined and no lumps remain. Pour into the saucepan with the fruit.
Place the saucepan over medium heat and simmer, stirring until the berries are soften and the sugar has melted. Bring to a boil for 10 seconds, then remove from the heat and continue stirring until the mixture is vibrant and clear.
Remove from the heat and transfer to a small jar. The compote will store in an airtight container for up to two weeks in the refrigerator.