Easy Strawberry Rhubarb Compote Recipe
I first fell in love with this fruity flavor combo when my cousin Linda made a strawberry-rhubarb pie that, to this day, remains one of my all-time favorites. This easy strawberry rhubarb compote makes me feel like I get to have a little slice of pie every time I make it.
One of my favorite things about jams, sauces, and compotes is that they are not only relatively easy to make but often come together with few ingredients, in a single pot. It’s really a chuck and stir situation.
If you didn’t know, compote originated in France, where the fruit is meant to be just lightly cooked down in a sugary syrup. This leaves the chunk and texture of the fruit, but in a saucy situation.
So if you’re tempted to mash and squish as you stir, this is not the recipe for it, so control yourself.
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STRAWBERRY RHUBARB COMPOTE
I feel true and utter delight when rhubarb season comes around since it’s wildly fleeting, and completely delicious. I’m basically standing in the farmers’ market drooling over the various stalks with or without their “chicken feet.”
This compote combines strawberries (fresh or frozen) and chopped rhubarb, for a one-pot sweet but sharp compote that I enjoy the most simply spread on toast.
What’s the difference between red rhubarb, green rhubarb, and forced rhubarb? Red and green rhubarb are nearly identical in flavor, with the main difference being their color rather than taste. Forced rhubarb is grown in dark indoor conditions, which produces a more tender texture, a slightly milder flavor, and that beautiful pink hue.
INGREDIENTS
- Strawberries: Provide natural sweetness, texture, and a rich berry flavor.
- Rhubarb: Adds tartness to balance and enhance the sweetness of the strawberries.
- Sugar: Sweetens the mixture and helps break down the fruit into a compote.
- Water: Helps the fruit cook evenly and prevents scorching while the compote simmers.
- Lemon: Makes the flavors pop, balancing the natural tartness and sweetness of each fruit.
How can I use this strawberry rhubarb compote? Spread it on toasts, layer it in cakes (or fold some into frosting), build it into a parfait, I mean, the options are endlessly delicious.
HOW TO MAKE STRAWBERRY RHUBARB COMPOTE
Add all ingredients to a pot and stir to combine, then place over medium heat. Cook while stirring occasionally as the fruit begins to break down and release its juices.
Once the mixture comes to a boil, reduce the heat to a gentle simmer and cook for about 10 minutes, or until the strawberry rhubarb compote is lightly thickened. The texture should remain chunky, as the fruit will naturally soften and break down as it cooks.
Remove the compote from the heat once it has thickened, keeping in mind it will continue to set as it cools. Transfer it to a bowl or jar and allow it to cool completely.
Serve your fruit compote warm or chilled as a topping for yogurt, ice cream, pancakes, and more!
3 reasons you’ll love this strawberry rhubarb compote
TIPS & VARIATIONS
- Simply stir the fruit as it cooks down and try to avoid breaking it down with your spoon. Your compote should be chunky!
- If you want just a strawberry compote, you can swap out the rhubarb for extra strawberries. Since strawberries are more water-heavy, you’ll likely just need to cook your mixture down for longer.
- If you’re curious to try other rhubarb recipes, check out this single-serve rhubarb crisp!
STORING YOUR HOMEMADE COMPOTE
Once made and cooled, store your strawberry rhubarb compote in a jar in the fridge for up to 10 days.
MORE FRESH FRUIT DESSERT RECIPES
- Rustic Peach Galette
- Baked Apple for One with Cinnamon Oat Crumble
- Orange & Lime Fruit Tarts
- Blackberry Passionfruit Hand Pies
- Homemade Cherry Coffee Cake
EQUIPMENT YOU’LL NEED
Equipment
- Medium Pot
- Measuring Cups
- Measuring Spoon
- Spoon
Ingredients
- 1 cup strawberries halved and quartered
- 1 cup rhubarb cut into ½-inch pieces
- ¼ cup sugar
- 1 tbsp water
- ½ tsp lemon juice
Instructions
- Add all your ingredients to a pot, stir, and place over medium heat. Stir occasionally as the fruit begins to release their juices
- Once boiling, reduce the heat to a simmer for another 10 minutes, or until lightly thickened. Your compote should be chunky, so don’t worry about breaking up the berries and rhubarb, as they will naturally soften and break down some as they cook
- Once it’s thickened – keep in mind it will thicken more as it cools – remove from the heat and pour into a bowl or jar to cool
- Serve warm or cold, and enjoy!
