Strawberry Rhubarb Compote

 

  • 2 cups chopped fresh strawberries

  • 2 cups chopped rhubarb

  • 2 tablespoons Strawberry Rhubarb Shrub (or shrub of your choice)

  • ⅓ cup brown sugar

  • ⅛ teaspoon salt

Combine chopped strawberries and rhubarb in a saucepan. Add sugar, shrub, and salt; stir to coat evenly. Let sit until the fruit has released its juices, about 10 minutes.

Bring mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and the mixture has thickened about 20 minutes. Remove from heat and let cool, for 30 minutes. The mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

Enjoy with ice cream, pancakes, or waffles. Or dolloped on top of your favorite baked good (shortbread biscuits anyone?)

 
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