Strawberry Rhubarb Compote Recipe

Strawberry rhubarb compote is a simple, versatile, and quick recipe to prepare. It’s not too sweet and has a pleasant, fresh flavor. It is great on its own as a simple dessert, sweet-tart sauce, or topping for so many dishes.

If you’re anything like me, you might have asked yourself, “What in the world is a compote?”

When I first started getting into cooking, that term totally stumped me. But as I started exploring, I discovered that a compote is a lovely dish made by gently simmering fruit in a sweet sugar syrup.

So, if you are looking for a delicious and refreshing strawberry rhubarb compote recipe, this is for you!

We begin by simmering the rhubarb in a rich sugar syrup until it’s nice and tender, soaking up all that sweetness. Then, we toss in the strawberries, letting their juices mix with the tangy rhubarb sauce. The end result? A thick, chunky compote that’s bursting with fruity deliciousness.

If you’ve already tried my peach compote recipe, you know how versatile these fruit sauces can be. And if you prefer a smoother texture, no worries! Grab your handy immersion blender and turn this chunky treat into a silky smooth puree.

With just a few easy steps, you’ll have a super versatile compote perfect for spooning over yogurt or ricotta, drizzling on pancakes or crepes, or simply savoring by the spoonful.

Whether using fresh strawberries and rhubarb from your backyard or the farmers market, this small batch recipe for fruit compote is a delicious way to enjoy strawberry rhubarb season!

Let’s make this compote recipe together!

Jump to:

• Let’s prep our recipe
• Step-by-step photos and instructions
• Tips
• FAQ
• Serving suggestion
• Recipe origins
• More compote recipes
• Recipe

Let’s prep our recipe

Since this fruit compote recipe uses fresh strawberries and rhubarb, it’s important to start with clean fruit.

Prep the strawberries: Rinse 20 ounces (about 570 grams) of strawberries, which is about 4 cups. Next, remove the hull. You can do this with a strawberry huller or a paring knife. You can compost the hulls. Then, slice the strawberries in half or quarters, depending on their size.

Prep the rhubarb: Rinse, trim the ends, and chop the rhubarb into 1-inch pieces. For this recipe, you need approximately 2 cups; depending on the size, this is about 3-4 stalks.

If you have an abundance of garden rhubarb, consider freezing it to enjoy this compote recipe during the winter months! Simply wash, trim, and chop the stalks into small pieces before freezing them in a freezer-safe bag. For more information, consult this article on how to freeze rhubarb.

The same goes for strawberries. If you go strawberry picking and have an abundance of berries, you can freeze them for future use. Simply wash and slice the berries before freezing them. Once frozen, transfer to a freezer-safe bag. For more details, consult this article on how to freeze strawberries.

Step-by-step photos and instructions

We can now begin to combine these fresh ingredients to make our compote. 

In a medium saucepan (non-reactive), combine ¼ cup of water with ¼ cup of granulated sugar, a pinch of salt, and ½ vanilla bean. Bring to a simmer over medium heat and stir until the sugar is dissolved.

Stir in the chopped rhubarb. Gently combine the ingredients. Cook the rhubarb for about 5 minutes or until it breaks down and softens, and the sauce thickens.

Turn off the heat. Add the strawberries and 1 teaspoon of grated lemon zest to the pan and gently stir to combine.

Remove the vanilla bean. Transfer the strawberry rhubarb compote to a serving dish or clean jar.

The strawberry rhubarb compote can be served warm, at room temperature or cold.

Tips

• You can swap the vanilla bean for half a teaspoon of pure vanilla extract.
• The sweetness of the strawberries will dictate how much sugar to add. If you prefer a sweeter compote, add a few extra tablespoons of sugar.
• The residual heat will soften the strawberries but retain their shape. For a smooth compote, use an immersion blender to puree the mixture after cooking. Add a squeeze of fresh lemon juice for brightness.
• Fresh or frozen strawberries, rhubarb stalks, or both may be used in this dessert. If you’re using frozen, there’s no need to thaw them first.
• This easy recipe is easily doubled. Cook time will remain the same.

FAQ

Serving suggestion

Here are some other ways to enjoy it:

• swirl it with whipped ricotta or plain Greek yogurt to create a refreshing parfait
• top your pancakes, waffles or crepes
• use it as a sauce for vanilla ice cream
• top your oatmeal or granola bowls

Recipe origins

I planted rhubarb in my backyard a few years ago and have been looking for rhubarb recipes ever since. 

The inspiration for making a simple strawberry compote came from my mom. The idea to combine it with rhubarb came from this recipe, but as usual, I made a few tweaks.

Feel free to do the same thing. Experiment with different spices like cinnamon and ginger. Or replace the lemon zest with orange zest. 

You can also play around with the proportions of rhubarb and strawberries. I like using more strawberries, which helps me use less sugar. 

If you enjoy fruit compotes as much as I do, you might also want to try this blueberry compote. It’s just as simple and versatile. 

There you have it – a delicious strawberry rhubarb compote recipe that is perfect for many dishes! Or, if you are like me, just grab a spoon and enjoy!

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★★★★★ If you have made this rhubarb strawberry compote, I would love to hear about it in the comments below and be sure to rate the recipe!

More compote recipes

Recipe

I originally published this post on August 11, 2022, and republished it on April 17, 2024, with updated content. Thanks for sharing.