Strawberry Rhubarb Compote

Ingredients:
1 c. chopped strawberries
1/2 c. chopped rhubarb
1/2 c. sugar
1 Tbsp. cornstarch
1/4 c. Rhubarb White Balsamic

Place strawberries and rhubarb in a small saucepan with sugar. In a small measuring cup whisk the cornstarch and balsamic until fully combined and no lumps remain. Pour into the saucepan with the fruit. Place over medium heat and simmer stirring until berries are softened and the sugar has melted. Bring to a boil for 10 seconds. Remove from heat and continue stirring until the mixture is vibrant and clear.. Remove from heat and transfer to a small pourable serving vessel. 

Compote will store in an airtight container for up to 2 weeks in the fridge.