Vegan strawberry and rhubarb compote

Vegan strawberry and rhubarb compote with yacon syrup, vanilla and chia seeds – a fruity summer dessert for the evening.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 100 kcal per serving
• Protein: 3 g
• Fat: 3 g
• Carbs: 15 g

Ingredients

• 250g strawberries
• 250g rhubarb
• 2 tbsp yacon syrup
• 1 tsp vanilla extract
• 1 tbsp chia seeds
• 2 tbsp water

Method

You’ll need: saucepan · chopping board · knife · wooden spoon

1. Trim the rhubarb, remove any tough strings and cut it into thick pieces.
2. Wash the strawberries, hull them and cut them into quarters.
3. Put the rhubarb in a pan with the water and yacon syrup and cook for 10 minutes until soft.
4. Take the pan off the heat and stir the strawberries, vanilla and chia seeds into the warm compote.
5. Let the compote cool and thicken for 30 minutes before serving.

Good to know

The tartness of rhubarb meets the mild sweetness of strawberry. A classic that gets a jelly-like texture from chia seeds.

Swaps

Yacon syrup → maple syrup (if you're not following strict low-carb goals).

Cooking tips

Don't cook the strawberries – just stir them in. That way they keep their colour and texture.

Storage

The compote keeps in a sterilised jar in the fridge for up to a week.

Allergens

Completely vegan, nut-free, gluten-free and lactose-free.

Dairy-free recipes