Description
A quick tart red stewed rhubarb for topping pancakes or yogurt. Add in strawberries for added sweetness and color.
Ingredients
Scale
- 2 c. sliced rhubarb (3/8-inches thick)
- 2 sliced strawberries (for color and sweetness)
- zest from 1 orange
- 3 tablespoons pure cane sugar
- 3 tablespoons orange juice
Instructions
- In a small saucepan, combine all the ingredients. Cook on medium heat for 4-5 minutes until fruit has softened. Serve as is or slightly smash. Use as a topping on Swedish Pancakes, Fluffy Pancakes, or yogurt and granola.
- Cook Time: 5 mins
