Strawberry Rhubarb Chia Seed Compote

Strawberry rhubarb is a flavor combination I have loved for as long as I can remember and is also my favorite pie combination!  At the Ann Arbor Farmer’s market recently rhubarb was plentiful and I picked up a few bunches.  Tempted to find new ways to use rhubarb, this recipe was created.

Many of the flavored Greek yogurts on the market have quite a bit of added sugar.  Making fruit purees or compotes are one way to add flavor to Greek yogurt while keeping it “clean”.

You can use this compote on top of yogurt like I have or you could also make a layered granola yogurt fruit parfait with it, spread it on toast or use it in baked goods to replace applesauce.

When purchasing rhubarb, be sure to avoid stalks that are limp and curled.  Look for a deep red color in the stalks as they will be sweeter and richer.

• Rhubarb is rich in vitamin C and fiber. Rhubarb also contains vitamin A and K along with healthy additions of folate, riboflavin, niacin, B-vitamins, and pantothenic acid.
• Strawberries are rich in flavonoids that help counter cell damage reducing the risk of cancer and cardiovascular disease. As well, strawberries contain important antioxidants that help reduce inflammation.
• Chia seeds pack a powerful nutrition punch and contain calcium, omega-3s, antioxidants, fiber and other minerals.