Ingredients
Ingredients
- 1 cup water
- 2½ cups rhubarb, chopped
- 1 cup strawberries, chopped
- 2 tablespoons lemon juice
- ½ cup monk fruit sweetener
- ¼ teaspoon salt
Instructions
- Combine Ingredients: Place chopped strawberries and rhubarb in a large saucepan along with water, monk fruit sweetener, lemon juice, and salt. Stir gently to mix all ingredients.
- Bring to Boil: Heat the mixture over medium-high heat and bring it to a boil, ensuring all ingredients start to cook together.
- Simmer and Thicken: Reduce heat to low and let the mixture simmer gently for 30 to 45 minutes. Stir occasionally and allow the rhubarb to break down and naturally thicken the compote.
- Cool and Store: Once thickened and flavorful, remove the compote from heat. Transfer to a sealed container and refrigerate for up to 2 weeks or freeze for up to 6 months for longer storage.
Notes
- You can adjust sweetness by adding more or less monk fruit according to taste.
- The compote pairs wonderfully with breakfast dishes, desserts, or can be enjoyed on its own.
- Ensure rhubarb is thoroughly cooked to soften its tartness.
- Freezing in small portions allows for easy thawing and minimizes waste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Sauces and Condiments
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
