- 12 oz diced Rhubarb (approximately 3 to 4 stems)
- 2 lb of strawberries
- 1 cup of organic sugar
- 1/2 cup of water
- Cut the fruits.
- Put all ingredients in a saucepan and simmer over medium heat until the fruits are soft.
- Pour the compote in glass jars.
This compote is delicious with yogurt and granola for breakfast or over ice cream for dessert.