Strawberry Rhubarb Compote

9 Jul

I’m not sure what to call this recipe…I used it as a syrup but I guess the technical term would be compote. I also wanted to mention that this recipe has NO SUGAR ADDED! I am baffled that most jelly, jam, spread, syrup, whatever has sugar added. You would think the fruit (mostly sugar itself) would make it sweet enough. That’s how I felt about this recipe. If I added sweetener…I feel like the sweetness factor would have been off the charts. Since cleaning up my diet, I find artificially and overly sweetened things nearly unpalatable. I prefer to enjoy the natural sweetness of fruit without dumping a bunch of sugar on it. Okay I’ll stop talking. This recipe is super easy and sweet!

Strawberry Rhubarb Compote

Serves 1-2, 10 mins prep & cook time

1 cup chopped rhubarb

1 heaping cup fresh or frozen strawberries

1 tbsp black cherry balsamic vinegar (regular or other fruit-flavored will work just fine!)

1 tsp chia seeds

1/2 cup water (or more, depending on thickness)

First, place your rhubarb and strawberries in a medium saucepan. Add water so it almost covers fruit (1/2-3/4 cup)

strawberry rhubarb

My strawberries were frozen but you can use fresh. I stock up when they are on sale and freeze!

saucepan

Let the mixture come to a boil and let boil for 2-3 minutes. Then, add your balsamic and chia seeds. The chia seeds will expand and make it thicker.

olive oil

These flavored olive oils are bomb!! I get them from a friend who works at Olive a Sudden in Palm Desert, CA. Frank snuck in that picture!!!

Reduce the stove to simmer and let the mixture simmer for 10-15 minutes until thickened.

I served this over yummy Paleo Pancakes. The sweetness was off the charts!! No sweetener or maple syrup needed on these babies!

Paleo Pancakes

Paleo pancakes: 2 eggs, 1 banana, 1 tablespoon of coconut flour, dash of cinnamon

Paleo Pancakes with syrup

Yum!!

strawberry rhubarb compote with paleo pancakes

Do you find yourself needing extra sweetener?

What is your sweetener of choice?

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4 Responses to “Strawberry Rhubarb Compote”

  1. The Cookie ChRUNicles July 9, 2013 at 12:40 pm #

    I was just talking with friends about strawberry rhubarb pie – how funny. This looks delicious!

  2. Her Happy Balance July 9, 2013 at 2:12 pm #

    I have never made anything with rhubarb mostly because I don’t know how to handle it so as not to kill myself with the poison. I’m sure it’s much easier than I’ve made it out to be. It’s such a cool idea to use a fruit flavored vinegar. I have apple cider vinegar so maybe that could work.

    • Andrea @Pencils and Pancakes July 11, 2013 at 11:24 am #

      Haha I had NO idea rhubarb was potentially poisonous…. I’m still alive. I guess it’s just the leaves! Go figure!

  3. stephcormier July 9, 2013 at 9:11 pm #

    I wish I found this last week when I had rhubarb AND strawberries from my farm share! I ended up making a paleo crisp that was delightful but it did use maple syrup, which I wold say is my sweetener of choice when a recipe does need some.

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