Strawberry Rhubarb Compote
Strawberries, rhubarb and a touch of honey are gently simmered together to make a fragrant, bright compote. This simple fruit sauce balances sweet and tart flavors and works beautifully as a topping for breakfast and dessert alike. It’s one of my favorite ways to showcase seasonal fruit because it requires minimal hands-on time and yields a versatile preserve that keeps well in the fridge.
I love the classic pairing of strawberry and rhubarb. The strawberries bring sweetness and rounded berry flavor while rhubarb adds a pleasant tartness that brightens each bite. Use this compote warm over a scoop of frozen yogurt or vanilla ice cream for a fast, satisfying dessert. For breakfast, spoon it over Greek yogurt, cottage cheese, pancakes, crepes, oatmeal or a stack of muffin-style pancakes for a fruity start to the day.
If rhubarb is hard to find where you live, you can make the compote with strawberries alone—just simmer the berries until they break down and thicken. For sweetening, honey works wonderfully, but you can substitute agave, granulated sugar, or a low-calorie sweetener such as stevia or Splenda according to your preference or dietary needs. Using a non-caloric sweetener will reduce the points for those tracking weight-loss programs.
Recipe Details
Yield: 11 servings (about 2 3/4 cups total)
Serving size: 1/4 cup
Ingredients
- 1 lb strawberries, washed and dried
- 1 lb rhubarb, leaves removed and stalks washed
- 2 tbsp honey (or agave, sugar, stevia, Splenda)
- 1 tbsp water
Instructions
- Hull the strawberries and cut them into quarters.
- Trim the rhubarb and cut the stalks into 2-inch slices.
- Combine the strawberries, rhubarb, honey and water in a medium saucepan.
- Bring to a gentle boil, then reduce to a medium-low simmer. Cook, stirring occasionally, until the mixture has reduced and thickened and the fruit is soft, about 15 minutes. If you prefer a smoother texture, gently mash a few pieces with the back of a spoon while cooking.
- Remove from heat and allow the compote to cool slightly before serving or storing.
Notes
Makes about 2 3/4 cups. This compote is delicious warm or chilled. If you prefer a thicker preserve, continue simmering a few extra minutes until the desired consistency is reached. For a looser sauce, shorten the cooking time. Taste and adjust sweetness before removing from heat.
Storage and Make-Ahead Tips
Store the compote in an airtight container in the refrigerator for up to one week. To freeze, let it cool completely, transfer to a freezer-safe container and freeze for up to 3 months; thaw overnight in the refrigerator before using. Reheat gently on the stove or in the microwave to serve warm.
Serving Suggestions
- Spoon over Greek yogurt, oatmeal, pancakes, crepes or cottage cheese.
- Serve warm over vanilla ice cream or frozen yogurt for a quick dessert.
- Use as a filling for tarts, turnovers or a layer in trifles and parfaits.
Variations and Tips
If you like a spiced note, add a pinch of ground cinnamon or a splash of vanilla extract at the end of cooking. For extra depth, stir in a teaspoon of lemon zest or a tablespoon of balsamic reduction after removing from heat. Adjust sweetener to taste—some strawberries will be very sweet and require less honey.
Nutrition (per 1/4 cup)
Calories: 33 kcal
Carbohydrates: 8 g
Protein: 0.6 g
Fiber: 1.7 g
Sugar: 5 g
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