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.

Jump to:

• Introduction
• What is a compote?
• Mise en Place
• Make the strawberry rhubarb compote
• Tips
• FAQ
• Serving Suggestion
• Recipe Origins
• Easy recipes with strawberries
• Recipe

Introduction

Are you looking for a delicious and refreshing strawberry rhubarb compote recipe?

Look no further!

This great recipe only takes a few simple ingredients, is easy to prepare, and results in a fresh and tasty compote. This simple dessert is great on its own or as a topping for your breakfast bowl, whipped ricotta, oatmeal, biscuits, or ice cream – endless possibilities!

You can also serve it with pancakes or crepes for a special breakfast or brunch.

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!

What is a compote?

In cooking terms, a compote is a simple fruit dish usually made by poaching fruit in simple sugar syrup. In this compote recipe, we first cook the rhubarb in sugar syrup before adding the strawberries. The strawberry juices mix with the rhubarb sauce to create a deliciously sweet and tart compote. The resulting mixture is thick and chunky. A smooth puree can be made by using an immersion blender.

Mise en Place

Since we are using fresh strawberries and rhubarb in this fruit compote recipe, it’s important to start with clean fruit.

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

Prep the rhubarb: For the rhubarb, rinse, trim the ends, and chop it into 1-inch pieces. You need approximately 2 cups for this recipe; 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.

Make the strawberry rhubarb compote

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 begins to break down and soften, 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.

Use a spoon to 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 I have been looking for rhubarb recipes ever since. 

The original inspiration came from this recipe. As usual, I made a few changes.

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. 

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!

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