Who doesn't love a good strawberry & rhubarb recipe! Rhubarb is amazing as you can harvest it one week and still have the same growth again in the following week. This recipe will let you make the perfect mix that can be used for months after in a variety of different ways!

Rhubarb stalks are tangy and juicy when stewed with other fruit and lend a tartness to pies and other dessert fillings.  Paired with our favourite Martinez strawberries, this strawberry rhubarb compote makes a wonderful topping for yogurt, ice cream, waffles and could even be used in a crumble recipe.

• 4 stalks organic rhubarb
• 1 lb organic strawberries
• 1/4 Cup water
• 4-6 Tbsp sugar
• Pinch of salt
• Orange zest 

1. Chop rhubarb into 1/2 inch or smaller pieces. 
2. Slice or chop the strawberries into manageable pieces.  The larger the size, the more strawberry chunks will remain in the final compote. Add the fruit into a medium saucepan. 
3. Cover with water and 4 Tbsp sugar.  Heat over medium-low heat until a simmer is reached and stir gently.
4. Add the zest and salt.  Cook until the fruit softens.  Taste for sweetness and add more sugar if needed.
5. Cool and store in the fridge for up to 5 days ( It certainly won't last that long or freeze it for up to 2 months. Recipe and photo adapted from www.food52.com.  See the original post here.