This spring I find myself gravitating to all things rose. When it comes to baking and beverages, I use rosewater. As a word to the wise, it’s very potent and I have found that a little bit goes a long way; I don’t know about you, but I am not a fan of feeling like I am eating perfume! Rosewater is a lovely addition to homemade lemonade, if I am making a big pitcher I usually add about 1 tsp of rosewater or orange blossom water to jazz it up a bit.
This compote makes excellent use of fresh spring produce, like rhubarb and strawberries, but you can mix the fruit around, to fit the season you are in. I haven’t tried it yet, but I suspect a blueberry maple version of this recipe would be lovely, with orange blossom water, instead of rosewater. I found my rosewater in a middle eastern grocery store, however you can leave it out if you don’t have any easily accessible. I was inspired to add omega 3 rich chia seeds to my compote, thanks to an excellent recipe care of my friend Jillian at Fresh Things First. If you are a rhubarb fan, her recipe is a must!
We were craving scones to pair with our compote, so I did some research and found a lovely gluten free & vegan lemon scone recipe at Sarah Bakes Gluten Free. One of these days I am going to put aside some time to play around with creating my own recipe, but that day has not come as of yet!
Rose, Rhubarb and Strawberry Compote
1/4 cup lemon
1/3 cup chia
1 tsp rosewater
3 1/2 cups rhubarb, diced
3 1/2 cups fresh or frozen organic strawberries, sliced
1/2 cup coconut sugar
Combine lemon juice, rosewater and chia in a small bowl. Whisk to combine and let sit for 30 mins.
Meanwhile, combine the strawberries, rhubarb and coconut sugar in a pan. Cook over medium heat until the fruit has softened, about 20 minutes. Stir in the chia, rose and lemon mixture until ingredients are thoroughly combined. Serve immediately, or store in a sealed jar in the fridge.