Hello lovelies, I hope you’re doing well and enjoying the beautiful spring weather? I have exams at the moment so I’m basically supposed to be studying 24/7 – haha and I say supposed to because I am indeed a procrastinator extraordinaire! I’m visiting my parents at the moment and this morning I went out into their garden with a cup of tea to enjoy the sun a little before going in to study. While I was out there these pretty little rhubarbs caught my eye and I just couldn’t help myself I had to pick some and go search for inspiration on how to use them – haha like I said; procrastinator extraordinaire! I ended up making a really simple and healthified version of strawberry-rhubarb compote since, in my opinion, you can never really go wrong with the strawberry/rhubarb combo.
200 grams rhubarb
200 grams strawberries
2 tablespoons honey
1 teaspoon pure vanilla powder
- Chop the rhubarb and strawberries and combine all the ingredients in a saucepan
- Bring it to a boil while stirring often and then reduce the heat and let it cook for 20-25 minutes on medium heat. The compote is done when the rhubarb and strawberries have softened and everything is well combined.
- You can both serve the strawberry-rhubarb compote warm and cold depending on what you want to serve it with. It taste amazing on pancakes, waffels, yoghurt, in parfaits etc.
- I served the compote as a summery dessert with skyr/greek yoghurt, fresh strawberries and honey-toasted muesli.
- To make the honey roasted muesli simply melt some honey on a pan and add oats, chopped almonds, hazelnuts and raisins (or whatever combination you’d prefer) and toast it on low to medium heat while you make the compote. I usually toast it for about 10 minutes on medium heat. The muesli should be nice and crispy when it has cooled down.