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 offering you a quick and easy recipe using frozen strawberries and rhubarb, with a touch of maple syrup to soften the acidity. It's perfect for filling your Kangoo reusable pouches, a choice that's both practical and eco-friendly!

Why adopt this recipe?

✅ Easy and quick to prepare (only 20 minutes cooking time)

✅ No additives or preservatives

✅ Zero waste thanks to reusable pouches

Ingredients

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

• 1 apple with peel (cut into pieces)

• ¼ cup water

• 1 to 2 tbsp maple syrup (to taste)

Preparation

1. Cooking fruits

• Pour ¼ cup of water into a saucepan.

• Add the frozen fruit and apple.

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

2. Mix and sweeten

• Once the fruit is soft, blend in a blender to obtain a smooth texture.

• 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

✨ More creaminess? Add a banana at the end of cooking.

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

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

With this recipe, no more disposable compotes! A healthy and zero waste alternative for the whole family. Are you trying it soon?