Strawberry Rhubarb Compote

Jazz up your breakfast!

• Schmear on toast

• Dollop on yogurt

• Spoon onto chia seed pudding

What you need:

• 1 large stalk of rhubarb

• 1 cup strawberries (fresh or frozen)

• 1/2 lemon (juice and zest)

• 1 tsp arrowroot starch

• optional: 1-2 tsp local honey

How you do it:

1. Slice rhubarb in half lengthwise and then dice into 1 inch pieces

2. Turn a pot on medium heat and add rhubarb, strawberries, lemon juice and a splash of water

3. Cover and turn up the heat to a boil, reduce heat and allow to simmer 7-10 minutes or until fruit cooks down

4. Optional but adds thicker texture: Whisk 1 tsp arrowroot in a small bowl with 1/4 cup water, add to the cooked fruit until well combined and let thicken

5. Fold in lemon zest (great for liver detox!) and stir in honey if using

6. Let cool and enjoy! Store in the fridge in a glass jar for a week or freeze!