Rhubarb is arguably my favorite fruit? Veggie? Unsure what it is but paired with strawberries it is the chefs kiss! If you’ve followed me for any amount of time you know we try to stay away from artificial anything in our household. Are we perfect? Heck no. Do we eat McDonald’s on occasion? Yes! Their French fried are the best. I will die on that hill! This recipe is 4 ingredients and takes 10 minutes!
Last year when we moved to our new property I planted rhubarb bushes. I’m all about perennial and growing my own food and rhubarb is a plant it and leave it. It grows great! Now I’m faced with what to do with all of it. Here comes the rhubarb compote. I LOVE it mixed into my plain Greek yogurt. I hope you love it as much as we do.
6 cups chopped rhubarb
1/2 cup apple juice
1/2 cup honey
2 beets peeled. (Optional this just helps with the red color!)
1. place apple juice in pan and bring to boil. Peel and half your beets. Add them in and Cook until they start releasing their color. 
2. add in rhubarb and honey and cook until rhubarb is soft. 
3. remove beets, emulsion blend the rhubarb. Store in a glass jar in the fridge! It’s so easy!!
Can be stored for a couple of weeks. Use it on pancakes, in yogurt whatever you want.
*sometimes I will add in strawberries to make a strawberry rhubarb compote. SOOO GOOD*