Serves 8
20 min
Strawberry-Rhubarb Compote With Fennel
Recipe GLPR6b59fed82e90ad
A bright and aromatic fruit compote combining tart rhubarb, sweet strawberries, and warm fennel spice. This simple stovetop compote comes together in just 20 minutes and serves as a versatile topping for yogurt, desserts, or toast.
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Ingredients
¾ pound Rhubarb, diced
10 ounces Fresh strawberries, hulled and quartered
½ cup Sugar
½ teaspoon Ground fennel seed
1 pinch Kosher salt
Directions
In a medium saucepan, combine the diced rhubarb, quartered strawberries, ground fennel seed, and kosher salt.
Stir in the sugar, starting with 1/4 cup and adding more to taste depending on the tartness of the fruit and your preferred sweetness level.
Place the saucepan over medium-high heat and bring the mixture to a simmer, stirring occasionally.
Once simmering, reduce the heat to medium and continue cooking uncovered for 12-15 minutes, stirring frequently, until the rhubarb breaks down and the compote reaches your desired thickness.
Remove from heat and let cool slightly. The compote will thicken further as it cools. Serve warm or at room temperature.
