Strawberry Rhubarb Compote

Every spring I look forward to rhubarb season so I can enjoy it with its perfect counterpart, strawberries. Whether it is a pie, crisp, cake, or compote, the combination never disappoints. This compote is delicious on ice cream, yogurt, crepes, pancakes, waffles, oatmeal, chia pudding, or even just by itself. The lemon brings out the flavors and adds the perfect tartness.

2 cups strawberries

3 cups rhubarb chopped

1/3 cup honey

2 tablespoons fresh lemon juice

2 tablespoons Cointreau (optional)

Add all ingredients to a medium pan and bring to a boil over high heat. Reduce heat to medium low and simmer 15 -20 minutes, stirring occasionally, until fruit is softened, and the mixture has thickened. Let cool before serving, it will continue to thicken while it’s cooling. Store in the fridge and enjoy for one week.

Serves 8-10