Strawberry Rhubarb Compote
  • 2 cups fresh strawberries, sliced
  • 2 cups fresh rhubarb- diced into small pieces
  • 1 tablespoon lemon juice
  • ½ cup sugar
  • 2 tablespoons corn starch
  1. Combine rhubarb, strawberries and lemon juice in 2-quart saucepan.
  2. Cover; cook over medium heat, stirring occasionally, until fruit is
  3. tender (8 to 12 minutes). (Test a piece of rhubarb to make sure it's soft.)
  4. Combine ½ cup sugar and cornstarch in small bowl. Stir into fruit
  5. mixture. Continue cooking, stirring constantly, until mixture comes to a
  6. boil (about 1 minute). Continue boiling until thickened (1 minute).
  7. Once the mixture has cooled, place it in the bowl of a food processor and pulse until the big pieces are broken down, but don't totally pureƩ it.
  8. Use immediately or keep in an airtight container in the fridge for up to a week.
Recipe by The Baker Chick at