Strawberry Rhubarb Compote
Need a quick dessert? This Strawberry Rhubarb Compote with just a handful of ingredients comes together in less than 20 minutes.
Spoon it over ice cream, panna cotta, or even Sicilian cheesecake. If you’re looking for a dessert that’s easy but has lots of flavor, this is it.
I was introduced to rhubarb many years ago by my stepmother. Unfortunately, the experience didn’t win me over. The rhubarb was too tart for my taste, and I quickly lost interest.
That is, until last year, when I enjoyed a warm, comforting rhubarb and strawberry crumble. It was love a first taste and I realised how perfectly rhubarb pairs with strawberries. Now I make this easy Strawberry Rhubarb Compote regularly, and my husband’s a big fan, too!
Why you’ll love this recipe
- Few Ingredients: Using just 4 ingredients, you can make a compote that’s full of bright, fresh flavor, perfect for both family get-togethers or special occasion dinners.
- Quick to Make: In less than 20 minutes, you’ll have a compote that is vibrant and colorful as well as delicious! Compotes have become my favorite way to enjoy seasonal fruit. Whether it’s a blackberry compote or a blueberry compote or this classic pairing, compotes and fruit sauces are an easy way to make the most of the fruit you love
- Endlessly useful: This strawberry rhubarb sauce or compote can be used in so many ways – spooned over cake or creamy desserts, spread on toast, swirled through Greek yogurt, or dolloped onto granola.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Rhubarb: Fresh rhubarb is readily available in grocery stores when it’s in season. The flavor varies depending on whether it’s early or late in the season. Usually, stalks are sold without the poisonous leaves. If you happen to buy rhubarb with leaves, be sure to remove and throw them away.
- Strawberries: Choose strawberries that are bright and shiny. Dull strawberries are past their prime and on the way out!
- Sugar: I like to stick with white sugar to keep the color nice and bright. Brown sugar works too and adds a bit of a caramel flavor, but it will darken the color slightly.
- Lemon Zest: I’m lucky to have lemons in the backyard, but if you don’t, be sure to wash the lemon very well.
See recipe card for quantities.
Instructions
Wash the stalks, trim the ends, and cut into roughly ½-inch (13mm) slices.
Wash, hull, and cut into halves or quarters, depending on size. Keep them in large pieces for a chunkier compote.
Place the sliced rhubarb and sugar in a frying pan or skillet.
Add a tablespoon or two of water and cook over medium heat, stirring regularly, until the rhubarb softens and becomes pulpy (about 10–15 minutes). Add more water if needed.
Stir in the strawberries and simmer for another 5 minutes until they break down into the rhubarb.
Remove from the heat and stir in the lemon zest. Allow to cool before serving.
Marcellina’s Hint: As with all produce, rhubarb can sometimes be more tart than other times. Taste and add more sugar if needed while the compote is still very hot. The sugar will simply melt into the fruit without the need for further cooking.
Substitutions
- Sugar – Instead of sugar, sweeten this compote with honey. You’ll probably need less. Start with ⅓ of a cup and taste after the compote has simmered. Use a mild honey that allows the flavors of the fruit to shine through.
- Rhubarb – Use frozen sliced rhubarb when it’s out of season.
- Strawberries – Use frozen strawberries in place of fresh.
Variations
- Ginger – Add a teaspoon of fresh grated ginger while cooking to give the compote a spicy kick.
- Cinnamon – Add ½ teaspoon of ground cinnamon instead of lemon zest.
- Vanilla – Instead of lemon zest, add a splash of vanilla, which is a classic pairing with rhubarb and strawberries.
Storage
This recipe makes a large batch of compote, but that’s not a problem. It keeps very well in a sealed container in the fridge for up to a week. For longer storage, freeze for up to 3 months.
Top tips
- To make Strawberry Rhubarb Compote, choose good-quality fruit. Depending on the variety, rhubarb can be red, green, or anything in between. Interestingly, the color isn’t an indication of ripeness.
- Wash and trim the ends of the rhubarb. Cut the rhubarb into even pieces with a sharp knife to get through the fibers, which can sometimes be tough. I haven’t had to peel the rhubarb I buy in the grocery store, though this may be necessary depending on the variety.
- Wash the fresh strawberries and, if large, cut them in half or more. Remember to hull the strawberries. That means removing the green stem and leaves at the top.
- Rhubarb lasts quite a long time, so you might find yours has lost a bit of moisture. In this case, as it cooks, there won’t be a lot of liquid released, and you may have to add a bit of water. However, if the rhubarb you’ve purchased is fresh and juicy, this may not be necessary.
- As with all produce, variety, growing conditions, storage, and transportation can all lead to variations when cooking and baking. Cooking time may vary depending on the produce.
- Cook the rhubarb completely for the beautiful red color. Add the strawberries towards the end of the cooking as described in the recipe.
FAQ
Raw rhubarb is a little tart and not great to eat as is. However, cooking by either stewing or baking with sugar softens the sourness and leaves just a slight tang. Some people say there’s a bit of a berry taste, like cranberry. I think the taste is slightly similar to a green apple and berry cross. If you’re a newbie to rhubarb, I encourage you to seek it out, especially to make this very delicious rhubarb strawberry compote recipe.
Strawberries are the obvious choice with rhubarb, but apples and raspberries work just as well. And don’t forget a scoop of vanilla or mascarpone ice cream—or a bit of whipped cream—on the side. So good! Oh, and try adding a bit of ginger—fresh, candied, or even just a pinch of powdered. It takes rhubarb to the next level!
I have kept this compote in the fridge for up to a week with no problems. This recipe does make a rather large batch, and it can be frozen if you don’t think you’ll get through it.
What to do with strawberry rhubarb compote
Serve Strawberry Rhubarb Compote simply with ice cream, whipped cream, or custard. Alternatively, we enjoy a spoonful of this compote with a plain cake like Italian Almond Cake, Pan di Spagna, or Lemon and Ricotta Cake.
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Strawberry Rhubarb Compote Recipe
Ingredients
- 1 pound (450 grams) rhubarb (approx 3 ½ cup sliced) See Note 1
- 1 pound (450 grams) strawberries (approx 3 cups chopped) See Note 2
- 1 cup (200 grams) granulated white sugar See Note 3
- 2 teaspoons finely grated lemon zest See Note 4
Instructions
- Wash the rhubarb stalks, then trim the ends and cut into roughly ½ inch (13mm) slices.
- Wash the strawberries, hull (take off the stalks), and cut into halves or quarters depending on the size of the strawberries. Leave the strawberries in large pieces if you want a chunky compote.
- Combine the sliced rhubarb and sugar in a frying pan or skillet.
- Add a tablespoon or two of water and place over medium heat.
- Cook, stirring regularly, until the rhubarb has released its juices and softened, and become pulpy. This could take 10 to 15 minutes. Add extra water as necessary if it’s drying out.
- Stir in the chopped strawberries and simmer over medium heat for a further 5 minutes until the strawberries have collapsed into the rhubarb. At this stage, the compote can be cooked more or less, depending on whether you want a chunky or smooth compote.
- Remove from the heat and stir in the lemon zest.
- Cool, then chill until serving.
- Add a squeeze of lemon juice if needed to balance the sweetness.
Notes
- When fresh rhubarb isn’t available, frozen sliced rhubarb is a great alternative.
- Frozen strawberries can be used instead of fresh.
- Swap out sugar for honey to sweeten this compote. You’ll likely need less—begin with ⅓ cup and adjust to taste after simmering. Choose a mild honey that won’t overpower the fruit.
- Substitute a little grated fresh ginger, 1/2 teaspoon of ground cinnamon, or a splash of vanilla extract for the lemon zest.
- Use ripe strawberries and fresh rhubarb. Color doesn’t indicate rhubarb ripeness.
- Wash, trim, and cut into even pieces. Peeling is usually unnecessary unless the variety is particularly fibrous. Use a sharp knife when slicing.
- Wash, hull, and cut large berries into smaller pieces.
- Dry rhubarb may need a splash of water during cooking; fresh, juicy rhubarb likely won’t.
- Produce varies. Adjust cooking time based on freshness and variety. Sugar may also need to be adjusted according to taste.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Oh boy! I’m a yoghurt fan so this compote would be fantastic swirled into it! It’s amazing how you can make compote/jam just with sugar and a little lemon- no need for pectin or gelatin!
Fran, it’s wonderful, isn’t it? I think compotes are the perfect way to use seasonal fruit.
I have loved & enjoyed all your recipes so far & I’m sure I will continue to due so. Thank you for sharing. you bring joy to my kitchen family and friends. WE LOVE OUR FOOD!😉💝
Debby, I’m thrilled to hear that you love my recipes. As you may have gathered, we love our food too!