Strawberry rhubarb compote! This vibrant and versatile recipe truly celebrates the season, combining two classic flavors in just one simple dish.
This easy-to-follow recipe for strawberry rhubarb compote is pure joy! A delightful treat, a harmonious blend of sweet and tart flavors that work in perfect unison.
The natural sweetness of the strawberries is complemented by the unique and tangy kick of rhubarb, giving the strawberry rhubarb sauce a vibrant and lively character.
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- Strawberries bring a burst of sweetness to the compote. They add a delightful fruity flavor and a vibrant red color.
- You will need about 1 lb/ 450-500 g.
- Rhubarb: The tart counterpart to the sweetness of strawberries, rhubarb adds a unique tangy flavor that complements the fruit beautifully.
- You will need about 1.3 lb/ 600 g.
- Sugar enhances the natural sweetness of the strawberries and balances out the tartness of the rhubarb. The amount can be adjusted to taste, allowing you to find the perfect balance of sweet and tart flavors.
- Lemon zest and juice: To brighten the flavors and help prevent the strawberries from oxidizing and losing their vibrant color.
- Using an organic, unwaxed lemon is preferable as you will need some strips of the zest.
- Vanilla extract: For a bit of extra flavor.
Feel free to get creative and add other fruits or spices to the compote. For example, you can include diced apples, peaches, nectarines, or a handful of blueberries.
You could substitute the strawberries with other berries like raspberries, blueberries, or blackberries. Check out this wonderful Rhubarb Apple Compote, or make another simple and delicious Rhubarb Compote.
Add spices like cinnamon, nutmeg, allspice, or cardamom to enhance the flavors further.
How to make rhubarb and strawberry compote?
Prepare the rhubarb:
- Chop the clean rhubarb stalks into small pieces, about ½ inch/ 1 cm thick. Mix it with two tablespoons of the measured sugar and marinate it in a bowl for 10-15 minutes (1).
Prepare the remaining ingredients and set them aside:
- Lemon: Cut a few long strips of the zest using a vegetable peeler (the peel of about ½ the lemon). Juice the lemon; you will need about two tablespoons of juice.
- Strawberries: Clean, then halve or quarter the strawberries depending on their size; the pieces should not be too small.
Make the strawberry rhubarb sauce:
- Caramelize the sugar with the water until it starts changing its color; it should be golden and not brown. This will take 3 to 4 minutes from the moment the mixture begins to boil (2,3).
- Add rhubarb and lemon peel and stir (4). Cook on medium heat for 7 minutes or until the rhubarb is soft (5).
- Add strawberries, vanilla extract, and lemon juice (6) and cook for another 3 minutes until the strawberries are softer but still holding their shape (7).
- Remove from the heat and rest for at least 15 minutes before serving.
- Caramelization: When you add the rhubarb to the pan, the sugar will seize initially, but once the rhubarb starts releasing its juice, it will dissolve again.
- Maintain some texture: I prefer to cook the strawberries for only 3 minutes so that they hold their shape, and we can enjoy a chunkier compote with fruit pieces.
- The rhubarb will break down more, forming a luscious, sweet, and tangy sauce surrounding the tender strawberries. If you prefer a smoother consistency, cook the compote a bit longer until the fruits break down more.
- Adjust the thickness: If you desire a thicker compote, allow it to simmer uncovered for longer to reduce the liquid and achieve a more concentrated consistency. You could also thicken the compote with a bit of cornstarch.
- Serving: Ideally, let the strawberry rhubarb sauce cool completely, transfer it to an airtight container, and refrigerate it for several hours or until the next day to allow the flavors to develop and meld.
Yes, you can use frozen strawberries and rhubarb. Remember that frozen fruits may release more liquid during cooking, so you may need to adjust the cooking time and possibly add a thickening agent like cornstarch if necessary.
Do so if you prefer alternative sweeteners such as honey, maple syrup, or a sugar substitute. Adjust the amount according to taste and the sweetness level you desire.
I actually recommend stewing the fruit in advance, letting it cool, and refrigerating it for at least a few hours, and preferably overnight.
Yes, you can preserve it by canning it using proper canning techniques. This involves sterilizing jars, filling them with hot compote, sealing them, and processing them in a water bath or pressure canner. Follow a trusted canning recipe and guidelines to ensure safe and effective preservation.
Refrigerate the strawberry rhubarb compote in an airtight container. It will last for about one week.
Freeze it in airtight containers for up to 3 months and defrost in the fridge.
The strawberry rhubarb compote pairs wonderfully with ice cream, yogurt, pancakes, waffles, oatmeal, and more. It adds a burst of fruity flavor and a touch of sweetness to your favorite desserts and breakfast treats.
- Layer it with Greek yogurt and granola in a glass or bowl, and add some sliced almonds (or other nuts) on top for extra texture and flavor.
- Toast topping: Spread some cream cheese or butter on toast or bagels and cover them with the compote.
- Serve with pancakes, waffles, or crepes. The sweet and tart flavors of the compote beautifully complement the warm breakfast treats.
- Stir it into oatmeal or porridge. Make this Yogurt Muesli and top it with stewed strawberries and rhubarb.
- Serve the rhubarb strawberry compote with a scoop of vanilla ice cream, homemade vanilla sauce, custard, or whipped cream. Sprinkle some crushed nuts or chocolate shavings on top.
- Yogurt bowl: Mix the compote with plain or flavored yogurt for a delicious and refreshing snack. Top it off with some granola, fresh berries, or a sprinkle of coconut flakes for added texture.
More fruit compote or sauce recipes
Easy Strawberry Rhubarb Compote
- Large saucepan
- 1.3 lb rhubarb 600 g
- 1 lb strawberries 500 g
- 1 lemon zest and juice, Note 1
- ¾ cup granulated sugar + 2 tablespoons for the rhubarb, 150 g + 2 Tbsp, Note 2
- ¼ cup water 55 ml
- 1 teaspoon vanilla extract
- Chop rhubarb: Discard the leaves; they are poisonous. Wash the stalks and remove the thick, whitish ends. Chop the rhubarb into smaller pieces (about ½ inch/ 1 cm thick). 1.3 lb/ 600 g rhubarb
- Marinate rhubarb: Place the rhubarb into a bowl. Add 2 tablespoons sugar and mix well. Marinate the rhubarb for 10-15 minutes. 2 tablespoon sugar
- Lemon: Wash and dry it. Cut a few long strips of the zest using a vegetable peeler; you will need the peel of about ½ the lemon. Set them aside. Juice the lemon; you will need about 2 tablespoons of juice. Set it aside. 1 lemon: 3 strips zest and 2 tablespoon juice
- Strawberries: Wash them, remove the green tops, and halve or quarter the strawberries depending on their size; the pieces should not be too small. Set them aside. 1 lb/ 500 g strawberries
- Caramelize sugar: Add the sugar and the water to the saucepan. Bring the mixture to a boil. Once it starts boiling, cook it gently on medium-low heat for 3 to 4 minutes, often stirring. The sugar should only start caramelizing; the color should be golden and not brown. ¾ cup/ 150 g sugar + ¼ cup/ 55ml water
- Cook rhubarb: Transfer the marinated rhubarb to the saucepan. Add lemon peel and stir. The sugar will seize initially, but once the rhubarb releases its juice, it will dissolve again. Cook the rhubarb and sugar mixture on medium heat for 7 minutes or until the rhubarb is soft.
- Add the chopped strawberries, vanilla extract, and lemon juice. Stir well and cook for another 3 minutes until the strawberries are softer but still holding their shape.1 teaspoon vanilla extract + 2 tablespoon lemon juice
- Lemon: Using an organic lemon is preferable; you will need some of the zest.
- Substitute sugar: You can use alternative sweeteners such as honey, maple syrup, or a sugar substitute. I often make the compote with xylitol. Adjust the amount according to taste and the sweetness level you desire.
- Make in advance: I recommend making the strawberry rhubarb compote at least several hours in advance so that the flavors can mingle and develop. Let it come to room temperature and refrigerate it in an airtight container until ready to serve (preferably overnight).