Paleo Strawberry Rhubarb Compote
This delightful Paleo Strawberry Rhubarb Compote combines the tartness of rhubarb with the sweetness of strawberries to create a vibrant, versatile topping. Perfect for breakfasts, desserts, or as a flavorful addition to meat dishes, this compote is both healthy and delicious.
Cuisine: American
Cooking time: 30 minutes
Serves: 4
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 2 cups fresh rhubarb, chopped
- 1/4 cup pure maple syrup
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
- 1. In a medium saucepan, combine the chopped rhubarb and sliced strawberries.
- 2. Add the pure maple syrup, fresh lemon juice, vanilla extract, and sea salt to the fruit in the saucepan.
- 3. Heat the mixture over medium heat, stirring occasionally until the fruit starts to break down, about 5 minutes.
- 4. Once the fruit is softened, reduce the heat to low and let it simmer for an additional 15 minutes, stirring occasionally to prevent sticking.
- 5. Remove from heat and let the compote cool slightly before serving or storing in an airtight container in the refrigerator.
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