Strawberry Rhubarb Compote Vegan – quick and tasty homemade recipe with pantry staples.
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Step 1/6
Wash (optionally also peel) and chop rhubarb into bite sized pieces and add to a pot.
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Step 2/6
Wash and chop strawberries and add as well, along with the other ingredients except the cornstarch + water mix.
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Step 3/6
Let everything come to a soft boil on medium to low heat for around 20min until the rhubarb and strawberry pieces become soft.
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Step 4/6
Mix cornstarch with 2 tablespoons of water in a separate glasss or bowl until completely dissolved and stir into the compote.
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Step 5/6
Soft boil everything for another 1-2min, then remove from heat and let cool.
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Step 6/6
Store in a clean container and store in the fridge for up to a few days or serve over plantbased yogurt topped with some more fresh strawberries and granola of choice.
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