The perfect combination of sweet and tart, serve this compote over waffles, oatmeal or alongside pork.
2 cups chopped rhubarb
1 cup chopped strawberries
1/3 cup granulated sugar
1/2 tsp vanilla
Combine rhubarb and strawberries with sugar in a medium saucepan and set over medium. Cook, uncovered, stirring occasionally, until liquid evaporates and mixture thickens, about 10 min. Stir in vanilla. Let cool completely. It will keep well in the refrigerator for up to 1 week.
Calories 143, Protein 1g, Carbohydrates 36g, Fibre 3g, Sodium 5mg.
Double the batch and freeze extra in zip-top bags for up to 3 months.
Lay it on thick More sweet ways to love your compote: * Swirl into oats or other cooked cereal. * Slather on toast, pancakes or waffles. * Fold it into freshly whipped cream or use it to flavour frosting. * Purée compote until smooth and stir a few tablespoons into a glass of Prosecco (or sparkling water for kids). * Liven up pork chops with a spoonful on the side.
Originally published in the Today’s Parent May 2016 issue. Photo by Roberto Caruso.
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