This fruit compote is not only bright and flavorful, but its deep jewel tones are beautiful to look at! A simple recipe that can work with everything from pancakes to pork chops (or so I’m told). I particularly like this swirled into soft vanilla ice cream! Serve this over my Simple Vegan Pancakes for an extra special breakfast!

INGREDIENTS:

2 cups fresh organic strawberries, rinsed, hulled and chopped
1/4 cup plus 1/3 cup organic sugar
1 tablespoon fresh lemon juice
10 ounces trimmed rhubarb, cut into 1/4 inch pieces (about 2 3/4 cups or about 2 large stalks)
2 tablespoons water

PREPARATION:

1. Stir strawberries, 1/4 cup sugar, and lemon juice in a small non-reactive pan. Bring to a simmer over medium heat. Cook, stirring often, until softened, about 3 minutes. Remove strawberries with a slotted spoon; place in a bowl and let cool. Set aside pan with the strawberry liquid.

2. In another small pan over medium-low heat, combine rhubarb, remaining 1/3 cup sugar and the water. Simmer gently, stirring often, until sugar is dissolved and rhubarb is almost tender, about 6 minutes. Using a slotted spoon, transfer rhubarb to the bowl with the strawberries. Add the strawberry liquid to the pan.

3. Raise heat to medium and let simmer until thickened and reduced to 1/2 cup, about 10 minutes. Let cool. Stir into strawberry rhubarb mixture.