• Karri Anne Cameron


Makes 6 Servings, makes about 2 3/4 cups

Macros: 61 cal, fat 0g, carbs 15g, protein 1g, fibre 3g


1 lb strawberries, washed and dried

1 lb rhubarb, leaves removed and stalks washed

2 tbsp honey

1 tbsp water


Hull strawberries and cut into quarters.

Cut rhubarb in 2 inch slices.

Combine compote ingredients in a saucepan, bring to a boil and gently simmer over medium-low heat until reduced and thickened and the fruit has softened, about 15 minutes.

Remove from heat. Serve over vanilla frozen yogurt or greek yogurt (not included in macros)






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