For Simplicity's Sake

There isn't much I can possibly say about this compote, other than it's absolutely delicious. Devilishly tart (though you can add more sugar or even honey if it's too sour for you), the tang of the rhubarb melts smoothly into the Summery sweet strawberries and creamy apples, turning the three ingredients into a chunky, rich mixture that you could add to pretty much anything. I stuffed some into a Pop-Tart like pastry that I made with leftover pie dough scraps (I promise the pie is coming soon!), but I have to admit my favourite method of enjoyment is off a rather large spoon.

Strawberry-Rhubarb Apple Compote
24 two-tablespoon servings
1 lb rhubarb, chopped roughly
2 large apples, diced (peel if desired)
6 large strawberries, quartered
1 cup water
1/4 cup sugar

1. Combine rhubarb, apples, and water in a sauce pan, bring to a boil.
2. Add sugar, and simmer until pulpy and thickened.
3. Do not overcook as the fruits will turn to mush!

Amount Per Serving
Calories: 23.8
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 0.8 mg
Total Carbs: 6.0 g
Dietary Fiber: 0.9 g
Protein: 0.2 g