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Strawberry Rhubarb Compote

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Recipe by Janeva Eickhoff


3 C. fresh or frozen rhubarb, thawed (cut into 1” chunks)
2 T. Walden Farms strawberry syrup
1 T. Walden Farms maple syrup
1 tsp. lemon juice
¼ tsp. cinnamon
½ tsp. vanilla extract

1. Place all ingredients in a medium sauce; stir to mix. Bring to a boil.
2. Turn down heat and simmer 10 minutes, stirring occasionally; cook until rhubarb is stewed to desired consistency.
3. Divide rhubarb mixture into 3 equal portions. Refrigerate till cool or cold.

Servings: Entire recipe = 3 C. veggies; 1/3 recipe = 1 C. veggies

TIP: 1 C. raw rhubarb = 2/3 C. cooked rhubarb

Then just layer the rhubarb with vanilla pudding and enjoy!


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