Rhubarb, Apples & Strawberries – A Match Made In Heaven
Run out and buy rhubarb if you still see it at the market. Why? Because the tartness of rhubarb combined with the sweetness of apples and strawberries balance each other out perfectly to make a delicious guilt-free dessert. If you’re like me and you don’t love eating things that are super sweet, follow the proportions I’ve laid out. But, the beauty with this recipe is you can easily adjust it to your palate. If you like things on the sweeter side, just add more apples and strawberries! And, the BIG bonus with this Rhubarb Apple Strawberry Compote recipe is that there’s only 5 ingredients and NO added refined sugar!
This recipe is SO easy. No joke.
The most time consuming part is chopping the apples and rhubarb. I don’t peel the apple skins for 3 reasons: 1) I’m lazy. 2) It’s unnecessary if you have a high power blender because it pulverizes the skin into a creamy smooth consistency. Read about why I call my Vitamix ‘The King of Kitchen Equipment’ here. And, 3) (and most important) because the apple skin is packed with vitamins A and C.
I try to use ‘organic’ because apples and strawberries are among the most heavily sprayed fruits and I don’t want to eat pesticides-thank you very much! Here’s the ‘Dirty Dozen’ list . It’s a shoppers guide to pesticides found in fruits and vegetables published by the Environmental Working Group – EWG.
Here’s a tip – I use frozen organic strawberries. Coscto sells huge bags of them for cheap! Since they are flash frozen at their peak, they often taste better than strawberries that have been picked before their prime and travelled thousands of miles before you ever see them on the grocery store shelves.
Don’t Worry, You Won’t Die
What a drama queen! I used to be intimidated by rhubarb because I was afraid of accidentally killing myself and others. It’s true – the top leaves are not just inedible, they’re poisonous! But, if you chop the leaves off and just use the stalks you will be fine. Now, I’m a rhubarb hoarder. Rhubarb is only in season in spring and early summer so, I buy lots, chop it up and freeze it so I have a stockpile to enjoy whenever I feel like it.
- 3 Cups chopped rhubarb
- 4 Cups chopped cored apples (skin on)
- 5 Cups frozen strawberries
- 1/3 Cup water
- 1 Teaspoon cinnamon
- 1.Place rhubarb, apples and water in a pan on medium heat. Once it starts to bubble turn it to low, cover pan and simmer until the apples and the rhubarb soften and break down (approx. 15 minutes).
- 2.Add strawberries and cinnamon, stir and cover until they break down (5 –10 minutes).
- 3.With a potato masher further break down the compote. Taste. Adjust the sweetness by adding more strawberries to taste.
- 4.Allow to cool
- 5.Optional step: place the compote in a blender and blend so the consistency is smooth and the apple skins are incorporated into the mixture.
- 6.Refrigerate in an airtight container.
- Enjoy on its own or with ice cream or yogurt or with granola.
Looks easy! I will make it this weekend. How long can it keep fresh in the fridge?
Hi Beth, It will for sure keep for a week. I hope you love it as much as me. Let me know how it works out xxx