Homemade Strawberry-Rhubarb Compote: A Simple and Eco-Friendly Recipe

Making homemade compote is a great way to enjoy fruit all year round, even out of season. Today, we're sharing a quick and easy recipe using frozen strawberries and rhubarb, with a touch of maple syrup to soften the tartness. It's perfect for filling your Kangoo reusable pouches—a practical and eco-friendly choice!

Why adopt this recipe?

✅ Easy

✅ No additives or preservatives

✅ Zero waste thanks to reusable pouches

Ingredients

• 1 bag of frozen fruit (500g) (strawberries and rhubarb) (or fresh fruit)

• 1 ripe banana

• ¼ cup water

• 1 to 2 tbsp maple syrup (to taste, optional)

Preparation

1. Cooking fruit

• Pour ¼ cup of water into a saucepan.

• Add the frozen fruit and banana

• Cook over medium heat for 20 minutes, stirring occasionally.

2. Mix and sweeten

• Once the fruit is tender, blend it until smooth.

• Add 1 to 2 tablespoons of maple syrup, according to your taste.

3. Fill the reusable pouches

• Pour the compote into your Kangoo pouches.

• Allow to cool before storing in the refrigerator or freezer.

Makes 6 5 oz pouches. 

Tips and variations

✨ Need a sweeter taste? Adjust the amount of maple syrup.

✨ Storage: Up to 5 days in the refrigerator or several months in the freezer.

Storage: 5 days in the refrigerator or 2 months in the freezer

With this recipe, no more disposable compotes! A healthy, zero-waste alternative for the whole family. Will you try it soon?