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    Home » Breakfast and Brunch » Strawberry Rhubarb Compote Recipe

    Strawberry Rhubarb Compote Recipe

    August 11, 2022 Maria 2 Comments

    Jump to Recipe Jump to Video
    Strawberry Rhubarb compote in a white bowl.

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

    Strawberry rhubarb compote in a white dish.
    Jump to:
    • Introduction
    • What is a compote?
    • Mise en Place
    • Make the strawberry rhubarb compote
    • Tips
    • FAQ
    • Serving Suggestion
    • Recipe Origins
    • 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.

    Strawberry rhubarb compote in a pan.

    Mise en Place

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

    Strawberries on a cutting board.

    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.

    Rhubarb being chopped.

    Prep the rhubarb: For the rhubarb, rinse and then 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 went 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. 

    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 begins to break down and soften, 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.

    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.

    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?

    Store any leftovers in a glass mason jar in the refrigerator for up to one week. Allow it to cool completely before sealing 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 strawberry rhubarb compote recipe is versatile and can be used as a sauce or topping for many dishes. It is great as a filling for scones or biscuits.

    GET THE RECIPE

    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!

    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!

    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 1 vote
    Print Save RecipeSaved! Pin Rate
    Course: Breakfast, Sauce
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 4 servings
    Calories: 95kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    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.
    Scroll UP for the STEP by STEP PhotosDon’t miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

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

    About Maria

    Maria Vannelli is a registered 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. 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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