Strawberry Rhubarb Chia Compote

Recipe and photo by Mackenzie Piccarreto

Compote pictured here with ricotta and nuts on toast.

Makes about 1 cup

1 cup fresh or frozen strawberries
1 cup rhubarb, chopped
2 tablespoons maple syrup
1 teaspoon vanilla extract
2 tablespoons chia seeds

Combine everything besides the chia seeds into a small pot and cook over medium-high heat until it’s almost boiling (about 5 minutes). Use a wooden spoon to stir and help break everything down.

Turn down the heat to low-medium. Add in the chia seeds and stir very well, until combined. Cook for about 15 minutes, stirring occasionally so it doesn’t burn.

It will start to thicken up and break down even more. If you’re using frozen fruit, you may need to cook a few more minutes. Remember that as it cools it will get even thicker.

Remove from heat and let cool completely before transferring to an airtight container. Store in the fridge for up to several weeks. 

Mackenzie Piccarreto is an integrative Health coach, the founder of Mackenzie’s Table and an all-around wellness geek. She believes that eating healthy doesn’t have to be difficult or boring—and that dark chocolate is absolutely necessary for good health. She gets most of her produce at the Brighton Farmers Market and from The Good Food Collective CSA.

This article originally appeared in the May/June 2019 edition of the magazine.

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