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Rhubarb and Raspberry Compote

Compotes work incredibly well with frozen fruit, and we are so lucky to have local raspberries available frozen right now.
Put 2 cups of chopped rhubarb into a saucepan with 1/4 maple syrup and simmer for 20 minutes.
Add 1 cup of frozen raspberries, and continue to simmer for another 5-10 minutes.
Adding chia seeds to any compote like this is a great way to put some protein in, and they can also act as a thickener.
Enjoy hot on pancakes or waffles, or with your morning granola and yogurt.
Store in a jar in the fridge for up to a week.