STRAWBERRY RHUBARB COMPOTE
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)