Both strawberries and rhubarb happen to be in season at the same time. I was inspired to make a strawberry rhubarb compote after tasting the new pie stand‘s strawberry rhubarb pie at the Central Market in York.
1 lb. Rhubarb, cut into quarter inch pieces
20oz of strawberries, fresh or frozen
3 large Granny Smith Apples, peeled, roughly chopped
1/2 cup raw sugar
1 tsp cinnamon
1/2 tsp sea salt
In a medium sauce pan over medium high heat, bring the strawberries and apples up to a boil. Add the rhubarb, cinnamon, salt and sugar. Boil for about 10 minutes or until it is thick. Let cool to room temperature before eating.
I eat mine with 1/2 cup fat free organic plain yogurt, 1/2 cup of the compote and 1/4 cup of Plain Jane granola.