Strawberry rhubarb compote with hibiscus and honey

With hibiscus and honey

Eat on yogurt with granola. Or put on pancakes/ waffles. Spread on buttered toast. On top of oatmeal. Whatever!

Recipe

  • 2 pints strawberries, tops removed, halved or quartered

  • 6 medium rhubarb stalks, cut into 1 inch pieces

  • 1 teaspoon hibiscus flower powder (optional)

  • 1/4 cup honey

  • 1/4 cup sugar, more or less depending on how sweet you want it

  • 1 teaspoon vanilla extract

  • 1 teaspoon lemon juice

Combine all ingredients in a medium sauce pan.

Set over medium low heat and bring to a simmer. Cook for ~ 15-20 mins until fruit is softened and breaking down.

Let cool and store in fridge. That’s it :)

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Olive oil poppyseed loaf with citrus and strawberries

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Chickpea pancake with turmeric and squash blossoms