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    Home » Breakfast and Brunch » Strawberry Rhubarb Compote Recipe

    Strawberry Rhubarb Compote Recipe

    April 17, 2024 , Updated October 1, 2024 Maria 4 Comments

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    Strawberry Rhubarb compote in a pan.

    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.

    Strawberry rhubarb compote in a white dish.

    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!

    Strawberry rhubarb compote in a pan.
    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.

    Strawberries on a cutting board.

    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.

    Rhubarb being chopped.

    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. 

    A photo collage of a pan with sugar, water and a vanillabean.

    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.

    A photo collage of rhubarb being added to a saucepan.

    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.

    Fresh strawberries are combined with cooked rhubarb in a saucepan.

    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.

    A close up photo of a compote.

    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

    How long does it last?

    Any leftovers can be stored in a glass mason jar in the refrigerator for up to one week. Allow them to cool completely before sealing them with a lid.

    Can I freeze this compote?

    Yes! Strawberry rhubarb compote freezes well. Store it in a freezer-safe, airtight container. For best results, use within six months.

    Serving suggestion

    Strawberry rhubarb compote over a split open homemade biscuit.

    Buttermilk Biscuits

    This versatile topping is the perfect balance of sweet and tangy and makes a great topping for these buttermilk biscuits!  

    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!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    If you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    ★★★★★ 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

    • A Mason jar of strawberry compote.
      Easy Homemade Strawberry Compote Recipe
    • A ladle scooping blueberry compote from a pan.
      Easy Blueberry Compote Recipe
    • Vanilla ice cream with warm peach compote in a white bowl.
      Easy Peach Compote Recipe with Honey
    • Apple compote served in a white dish, ready to be enjoyed.
      Easy Apple Compote Recipe

    Recipe

    Strawberry rhubarb compote in a white dish.

    Strawberry Rhubarb Compote Recipe

    Strawberries and rhubarb make a delectable compote. This recipe is not overly sweet, yet it has a pleasant, fresh taste that goes great with anything from ice cream to pancakes. On its own, as a topping for so many other foods, it's fantastic.
    5 from 2 votes
    Print Save RecipeSaved! Pin Rate
    Course: Breakfast, Sauce
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4 servings
    Calories: 95kcal
    Author: Maria Vannelli RD
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    Ingredients

    • ¼ cup water
    • ¼ -½ cup granulated sugar adjust total amount based on the sweetness of fruit and your preference
    • pinch salt optional
    • ½ vanilla bean split in half, seeds scraped
    • 2 cups rhubarb approximately 8 ounces, peeled and chopped into 1-inch pieces
    • 4 cups strawberries approximately 20 ounces, fresh, hulled, quartered
    • 1 teaspoon lemon zest organic

    Instructions

    • In a medium saucepan (non-reactive), combine the water with the 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.
    • Serve warm, at room temperature or chilled. Keep refreigerated.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Video

    Notes

    • 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.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 95kcal | Carbohydrates: 25g | Sodium: 1mg | Potassium: 194mg | Fiber: 4g | Sugar: 18g | Vitamin A: 100IU | Vitamin C: 8.3mg | Calcium: 11mg | Iron: 0.2mg
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    I originally published this post on August 11, 2022, and republished it on April 17, 2024, with updated content. Thanks for sharing.

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    Filed Under: Breakfast and Brunch, Condiments and Sauces, Desserts

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Marilyn Spirito

      April 22, 2024 at 11:17 pm

      5 stars
      I love this recipe. Thanks for all your recipes. I try to make a lot of different ones. Never had a recipe my family didn’t like. Can’t wait for your next one. 💔💔

      Reply
      • Maria

        April 24, 2024 at 3:31 pm

        Thanks so much for your support Marilyn ♥

        Reply
    2. Val

      August 13, 2022 at 1:52 pm

      5 stars
      I recently made a batch of this strawberry rhubarb compote and it was lovely in my breakfast bowl. Thanks for a wonderful sauce!

      Reply
      • Maria

        August 13, 2022 at 1:57 pm

        Thanks so much Val! It really is great with so many foods!

        Reply

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    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian (retired) and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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