This Strawberry Rhubarb Compote recipe is one of my favorite ways to enjoy the classic combination of rhubarb and fresh strawberries.
Perfect for serving over ice cream, as a toast topping, or with baked brie, this fruit compote is surprisingly simple to make, and is the perfect combination of sweet and tart flavor.
As an avid gardener and seasonal home cook, nothing gets me excited more than when rhubarb season comes around. Bright green and red rhubarb stalks appear at the Farmers market, and roadside chalkboards show up declaring, "Fresh Rhubarb - $4 a bunch".
Rhubarb season is a landmark event, because it's the first thing that comes into season here in the coastal North East. Soon it will be followed by spinach, beet greens, radishes, and peas. Then before you know it, you'll be plucking a gorgeous ripe tomato off the vine or bringing in a bucket of green beans.
A great way to celebrate the opening of the growing season is to make this rhubarb strawberry compote. It's a delicious way to make the most of two early favorites, and is perfect for serving with crostini, toast, ice cream, pancakes, etc. In fact, one of my favorite ways to incorporate it is to use it as a fruit filling in oatmeal crumb bars. Talk about yummy!
Reasons to Love It:
- Less sugar than jam. Simple compote is always much lower in sugar than traditionally prepared jams and jellies. This makes it perfect for those who limit their sugar intake, or try to limit refined sweeteners.
- More fruit. There is a high concentration of fruit compared to other ingredients, making for a richly fruit flavored condiment that pairs perfectly with all sorts of dishes.
- Easy to make. With just 4 simple ingredients and less than 10 minutes of cook time, this great recipe couldn't be an easier!
Ingredients
- Strawberries: Fresh, local, and in season strawberries work best for this recipe, but you can use imported strawberries if you have some to use up. Just be sure to use only those that are in good condition and ripe.
- Rhubarb: You will need about ¼ pound of rhubarb, which should give you about ¾ cup once sliced. Sometimes I will chop and freeze my rhubarb early in the season so it's ready to use once strawberries are available in early Summer.
- Sugar: I like to use granulated sugar to make my compote, but it can easily be made with an equal amount of honey or maple syrup instead.
- Lemon juice: A splash of lemon juice adds enough acidity to enhance the sweet, fruity, and tart flavors already present.
Check the recipe card for a full list of ingredients and the quantities needed.
How to Make Strawberry Rhubarb Compote
- Combine rhubarb pieces and sliced strawberries in a heavy-bottomed medium saucepan.
- Sprinkle in the sugar, then add the lemon juice. Stir well to combine.
- Bring to a boil over medium-high heat, then reduce to low to medium heat and simmer for 5-7 minutes. Skim off any foam that rises to the surface.
- Remove from the heat and allow to cool to room temperature. Serve immediately, OR chill before serving.
- Transfer the strawberry rhubarb compote to an airtight container and keep in the refrigerator.
Storing and Freezing
- Fresh fruit compote will store in the refrigerator in an airtight container for 7-10 days.
- For longer storage, freeze in freezer-safe containers or bags, label, and store for up to 3 months. Thaw and stir before using.
- You can make a half-size batch, or double or triple the batch according to your needs.
Expert Tips
- Experiment with other fruits. This is a basic compote recipe that can be used to make different variations. Just swap the strawberries and rhubarb for 2 cups of the prepared fruit of your choice. Keep in mind some fruits have more pectin (like apples) and will require some tweaking to get the right consistency. I recommend starting with berries and experimenting from there.
- Swap your sweetener. I like to use a granulated sugar because of the neutral flavor, but if you want to use natural sweeteners you could swap for honey, maple syrup, agave, etc.
- Get zesty. If you like a punch of lemony flavor, try adding a bit of lemon zest after the compote is done cooking. A fun twist would be using some orange zest instead.
Ways to Serve Compote
There are a variety of ways to serve fruit compote, and it can be used like you would any jam or preserve. Here are a few favorite ways to serve fresh compote:
- Toast
- Crostini
- Yogurt
- Served with scones and clotted cream
- French toast
- Baked brie
- Slathered on baguettes
- Ice cream
- Custard
- Savory applications such as roasted duck, chicken, ham, etc.
- Served with tea biscuits and whipped cream to make individual shortcakes.
More Ways to Use Rhubarb
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Strawberry Rhubarb Compote
Equipment
Ingredients
- 1 ¼ cup halved strawberries about 13-14 small strawberries
- ¾ cup chopped rhubarb ½” pieces - about ¼ pound
- 1 teaspoon lemon juice
- 2 tablespoons sugar honey, or maple syrup
Instructions
- Add the halved strawberries and chopped rhubarb to a medium heavy-bottomed saucepan or Dutch oven.
- Add the sugar (or honey) and lemon juice. Stir well.
- Bring to a boil over medium-high heat.
- Once a boil is reached, reduce the heat to medium-low and simmer for 5-7 minutes, or until thickened. Skim any foam that rises to the top.
- Remove from the heat and allow to cool. Serve warm, or chill and serve as you would fruit preserves with toast, yogurt, crostini, baked brie, etc.
Notes
Nutrition
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Carol
Can this compote be waterbath canned?
Dolly (Maritime Country Kitchen)
Hi Carol! No, this one hasn't been tested for canning. Although if you check a reputable source (Ball, Bernardin, Kerr, or NCHFP) you could probably find a recipe for compote that has been tested safe for canning.