Rhubarb is one of those foods that’s sort of in between a vegetable and fruit in my mind. Technically speaking, it’s a veggie, but it’s sour/sweet nature and the fact that it’s mainly used in desserts, will lead you to believe rhubarb is a fruit. Let’s be real.. who honestly cares what it’s labeled as? It’s going to be a YES for me either way.
I’ve truly loved anything that makes my lips pucker for as long as I can remember (sucking on lemon wedges as a child, anyone?) so when the rhubarb is fresh, I want to take full advantage. Rhubarb is most commonly used in pies or tarts, but that’s just not something I find myself craving or making even sometimes. Enter: compote. It’s basically a fancy word for jam and this way, I can put strawberry-rhubarb goodness on anything I want! Yogurt, granola, pancakes, toast– the world really is your oyster with this spread. The best part: it takes little time to make, lasts a while in the fridge, and contains zero added sweeteners. Get on it!
INGREDIENTS:
(makes about 2.5 cups)
2 cups chopped rhubarb
2 cups fresh or frozen strawberries
2 tbsp chia seeds
1/2 tsp vanilla
1 tsp lemon juice
1/2 tsp lemon zest
pinch salt
RECIPE:
Combine chopped rhubarb and strawberries into a small pot. Heat over low-medium heat until it cooks down a bit (about 10-15 min), stirring/ “smashing” occasionally.
It should form a jam-like substance. Add in the chia seeds, vanilla, lemon juice/zest and salt. Stir and let cook over low heat for another 10 minutes or so. Turn heat off and let cool before adding to jar.
It will thicken as it cools and also once refrigerated! Keeps for up to 3 weeks.