Strawberry and Rhubarb Shortbread Bites
Overview
The perfect strawberry and rhubarb shortbread bites!
When June hits in Massachusetts, rhubarb and strawberry are a plenty. Whether it is the grocery store, CSA, or farm stands, you can find them everywhere. We received rhubarb and pick your own strawberries for a few weeks now in our CSA so it was time I made a compote that can be used on shortbread (bite sized strawberry rhubarb shortcakes!), toast, or by the spoonful (I have no shame). Happy Summer!
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
Yield: about 8 ounces
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2 cups chopped rhubarb
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3 cups fresh strawberries
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1/2 cup golden agave syrup
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1/4 cup water
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1/2 a lemon, zested and juiced
Method
Combine all ingredients in a small sauce pot and bring to a boil. Lower heat and keep at a mere simmer for 35-45 minutes until thick and combined. Store in an airtight container in the fridge.
