Rhubarb Strawberry Compote Recipe
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Rhubarb strawberry compote is a simple fruit mixture made by gently cooking rhubarb and strawberries until soft and spoonable. Honey adds sweetness, while vanilla gives a round, warm flavor. The result is a soft, slightly tart compote that works well over both simple and richer desserts.
This rhubarb strawberry compote is a soft fruit topping with a texture somewhere between a compote and a jam.
Find more fruit recipes in the Fruit recipes category, including this delicious and easy homemade applesauce.
Spoon this compote over vanilla ice cream, yogurt, pancakes, or waffles. It’s also delicious with cheesecake or stirred into warm porridge. The mix of tart rhubarb and sweet honey makes it especially good with creamy or neutral bases.
How to Make Rhubarb Strawberry Compote
Rhubarb and strawberries are gently cooked down with honey until soft and lightly thickened. The fruit breaks down into a spoonable compote, and vanilla is stirred in at the end for extra flavor.
You can adjust the sweetness depending on how tart your rhubarb is. Strawberries can be swapped with other berries.
Continue below for the full recipe with ingredients and step-by-step instructions.
Rhubarb Strawberry Compote
A simple fruit compote made with rhubarb and strawberries cooked down into a soft sauce. Sweet, tart, and ready in minutes for desserts or breakfast.
Ingredients
- 1 lb rhubarbcut into 1-inch pieces (about 3–4 stalks)
- 8 oz frozen strawberries
- 3 tbsp honey
- 1 tsp vanilla extract
- 2 tbsp water
- 1 tbsp lemon juice
- Pinch salt
- 2 tbsp sugar (optionalif more sweetness is preferred)
Instructions
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Add rhubarb, frozen strawberries, honey, water, lemon juice, and salt to a medium saucepan.
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Place over medium heat and bring to a gentle simmer.
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Cook for 12–15 minutes, stirring occasionally, until the fruit softens and breaks down.
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Continue simmering until the mixture thickens slightly but is still spoonable. You want the fruit to have some texture still.
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Taste before adding sugar; adjust sweetness as needed.
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Remove from heat.
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Stir in vanilla extract.
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Let cool slightly before serving or storing. The compote will turn thicker when it cools.
Notes
Store in a sealed container in the fridge for up to 5 days.Freeze for up to 3 months in airtight containers.Reheat gently in a saucepan over low heat or microwave in short intervals, stirring between each.
Nutrition
Per serving (1/3 cup)
- Calories
- 71 kcal
- Carbs
- 18 g
- Protein
- 1 g
- Fat
- 0 g
- Fiber
- 2 g
- Sugar
- 13 g
- Sodium
- 5 mg
Recipe by Deborah Green
