Rhubarb is available locally in early spring. The reddish stalks are edible and are often paired with sweeter fruits to balance their tartness. Rhubarb is also high in pectin, a type of soluble fiber, which makes a “jam-like” consistency when cooked. Because of this quality, it is often used in compotes or baked desserts. This compote can be served with yogurt, oatmeal or grilled chicken.
- About 1 cup
- 1 cup rhubarb, ¼” dice (about 4 oz)
- 1 Tbsp maple syrup or honey
- 2 Tbsp water
- 1 1/2 cups strawberries, sliced (can use frozen)
- 3/4 tsp fresh ginger, grated
- 1/4 tsp lemon juice
- In a small saucepan, combine diced rhubarb, maple syrup and water. Bring to a boil, reduce heat and simmer uncovered for 5 minutes.
- Add the diced strawberries and grated ginger. Stir to combine.
- Continue to simmer for 5-8 minutes until rhubarb is tender. Stir in lemon juice.