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 :)