Strawberry-Rhubarb-Mint Compote

This easy low-sugar combination of strawberries, rhubarb and mint is a delicious
and colorful one, whether used in a pie, cobbler, crisp or parfait. Rhubarb is
simmered gently in just a little water, then cooked a little more with chopped
strawberries, mint and maple syrup.

Servings: 5 -6 cups

Author: Beth of A Meal In Mind

Prep Time
15 minutes

Cook Time
15 minutes

Course:

Fruit compote

Cuisine:

American

Keywords:

Vegan strawberries easy Rhubarb mint plant-based fruit compote low-added-sugar pie filling

🧂 Ingredients

2-3 cups about 1 pound rhubarb stems, leaves removed, ends trimmed, sliced into ½ inch pieces
2 – 3 cups sliced strawberries

about 1½ pounds
½ cup water
2-3 tablespoons maple syrup

or to taste
1 tablespoon spearmint or peppermint

chopped fine

Instructions

1 Combine the rhubarb, maple syrup, and water in a pan. Cover and simmer gently
until the rhubarb starts to fall apart, between 7-10 minutes.
2 As the rhubarb simmers, each time you remove the cover to check it, discard any
water that has collected in the lid of the pan.
3 Next, add the strawberries and cook 5 minutes more.
4 Add the mint and cook a few minutes longer.
5 Cool and taste to decide if it’s sweet enough for your preference.
6 Use as a topping for a cheesecake, layer in a parfait, bake it into a crisp or
dollop onto yogurt or granola.