Strawberry Rhubarb Balsamic Compote with Thyme

I had plentiful rhubarb this year due to the colder temperatures and wet spring. Last weekend I made this quick compote and served it with grilled chicken from the barbecue.  A wonderful combination and both my son and I really loved it.  The compote is also great with cream cheese, goat cheese or brie and crackers.  Use your imagination.

Click on this link to go to a printable recipe.

INGREDIENTS:
Make about 3 cups - 750 ml OR 12 x 1/4 cup - 60 ml servings.
If you don't want left overs cut the batch in half.  The recipe also freezes well.

1 cup strawberries, whole, fresh or frozen - 250 ml
2 cups rhubarb, sliced, fresh or frozen - 500 ml
1 cup onion, diced - 250 ml
1/4 cup balsamic vinegar - 60 ml
3/4 cup brown sugar, packed - 175 ml
1 Tbsp thyme, fresh, leaves - 15 ml

METHOD:

1.  Slice strawberries and rhubarb and set aside.  Frozen works fine.  Dice onion and add with fruit to a medium size saucepan.

2.   Turn heat to medium-high.  Stir in balsamic vinegar, brown sugar and fresh thyme leaves.  Bring to a boil, reduce heat to medium-low and simmer 20 minutes. Turn off heat and let sit to cool.

I portioned them into smaller container so I could freeze a few and share others with friends.

NUTRITION FACTS (per 1/4 cup - 60 ml): 70 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 10 mg sodium, 18 g carbohydrate, 1 g fibre, 15 g sugar, 0 g protein. % Daily Values are 0% Vitamin A, 15% Vitamin C, 4% calcium and 2% iron.

(c) Nancy Guppy, RD, MHSc.  

Visit my website to find out more about online nutrition counselling. http://nancyguppy.com/