Strawberry Rhubarb Compote

strawberry rhubarb jam


2 cups Rhubarb, cut into 1/2″ pieces

1 1/2 cups Strawberries, quartered

1/3 cup Coconut Palm Sugar

1 tablespoon Lemon Juice


Combine all ingredients in a heavy-bottom pot over medium heat.  Cook on medium heat for 3-4 minutes.  Reduce heat to a simmer and cover with a lid.  Simmer for 15-20 minutes, stirring occasionally..  Let compote cool and place in a mason jar.  Keep refrigerated for up to 1 week.

strawberry rhubarb jam

Photographed by Alli Shepherd.