Strawberry Rhubarb Compote (and the Health Benefits of Rhubarb)

 

It’s rhubarb season, and if you’re lucky enough to grow a patch (or have a wonderful patient who brings you an armful), you might be looking for a good recipe.

My favourite is a super-simple and tasty Strawberry Rhubarb Compote. You only need 5 ingredients and around 15 minutes of time to make it.

Ingredients:

  • 2 cups fresh organic Ontario-grown strawberries, rinsed, hulled, and chopped
  • 1/4 cup, and a second 1/3 cup raw honey
  • 1 tbsp fresh lemon juice
  • 3 cups fresh Ontario-grown rhubarb, rinsed and chopped
  • 2 tbsp water

Directions:

  1. Stir strawberries, 1/4 cup honey and lemon juice in a small pan.
  2. Bring to a simmer over medium heat, cook, stirring often, until softened (about 3 minutes).
  3. Remove strawberries from liquid; place in a bowl and let cool.
  4. Set aside pan with strawberry liquid.
  5. As strawberries cool, in a small pan, combine rhubarb,1/3 cup honey and water.
  6. Simmer gently over low heat, stirring often, until rhubarb is almost tender (about 6 minutes).
  7. Using a slotted spoon, transfer rhubarb to the bowl with strawberries.
  8. Add strawberry liquid to pan. Raise heat to medium and simmer until thickened and reduced to 1/2 cup (about 10 minutes).
  9. Let cool and stir into strawberry-rhubarb mixture.

Enjoy with organic yogurt, hemp hearts and chia seeds for a healthy and delicious breakfast or snack.

Not only does rhubarb have a lovely tart and tangy flavour, it also has many health benefits:

  • Rhubarb contains antioxidants, like lycopene and anthocyanin
  • It can also help lower cholesterol, supporting heart health
  • Rhubarb stalks are a good source of fiber, benefiting your digestive health
  • Rhubarb contains vitamin K, an essential vitamin that helps with blood clotting, protecting the bones and preventing liver and prostate cancer
  • Rhubarb is also a good source of vitamin C, which is great for a healthy immune system

Du La, ND, Acupuncturist

 

 

Posted: 2014 July 9

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