Rhubarb Strawberry Compote

This delightful compote is made by simmering rhubarb in apple juice, vanilla, and sugar, then folding in fresh strawberries. Serve over ice cream or pancakes.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 186 Calories

Ingredients

• 1 tablespoon cornstarch
• 2 teaspoons vanilla sugar
• 3 cups chopped rhubarb
• 3 cups halved fresh strawberries
• 1 teaspoon water, or more as needed
• 0.5 cup apple juice
• 0.5 cup white sugar, or more to taste

Recipe Instructions

Step 1

Combine rhubarb, sugar, and vanilla sugar in a large pot and let sit for 30 minutes.

Step 2

Stir apple juice into the pot and bring to a boil over low heat. Simmer until rhubarb is soft, 4 to 5 minutes.

Step 3

Stir cornstarch and water together in a small bowl until well combined; stir into rhubarb mixture. Bring to a boil and remove from heat. Cool completely.

Step 4

Stir in strawberries before serving.