This recipe may be simple, but it is every bit satisfying! This strawberry rhubarb mixture can

be poured onto tarts, cakes, and ice cream to add some pizzazz to dessert. It can even be

used as a topping for oatmeal and yogurt to feed your sweet tooth at breakfast!

Place the strawberries and rhubarb in a small saucepan with sugar. In a small measuring

cup, whisk the cornstarch and balsamic vinegar until fully combined and no lumps remain.

Pour into the saucepan with the fruit.

Place over medium heat and simmer, stirring until berries are softened and the sugar has

melted. Bring to a boil for 10 seconds, then remove from the heat and continue stirring until

the mixture is vibrant and clear.

Remove from heat and transfer to a small pourable serving vessel.

Compote will store in an aright container for up to 2 weeks in the fridge.

(Recipe) Strawberry Rhubarb Compote NEW

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