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.
Photographed by Alli Shepherd.