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)
My strawberries were frozen but you can use fresh. I stock up when they are on sale and freeze!
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.
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: 2 eggs, 1 banana, 1 tablespoon of coconut flour, dash of cinnamon
Yum!!
Do you find yourself needing extra sweetener?
What is your sweetener of choice?
Pencils and Pancakes 
I was just talking with friends about strawberry rhubarb pie – how funny. This looks delicious!
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.
Haha I had NO idea rhubarb was potentially poisonous…. I’m still alive. I guess it’s just the leaves! Go figure!
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.