Bright, jammy, and perfectly balanced between sweet and tart, this strawberry rhubarb compote comes together in about 25 minutes and keeps in the fridge for a week. Spoon it over yogurt, crepes, ice cream, or toast for an instant taste of spring.
Quick Look
- 🍓 Recipe: Strawberry Rhubarb Compote
- ⏲️ Ready In: 17 minutes
- 👪 Makes: approximately 2 cups
- 🔪 Difficulty: Easy 💭
- Top Tip: Cook the rhubarb first then add the strawberries at the end to keep some beautiful chunks of fruit in the finished compote.
Why You'll Love This Recipe:
- It comes together in about 25 minutes with just a handful of simple ingredients.
- Less sweet than jam and more versatile, spoon it over everything'
- The two step cooking method keeps beautiful chunks of strawberry in the finished compote.
- It keeps in the fridge for up to a week so you can make it well ahead.
- It captures the very best of spring in one beautiful jar.
Jump to:
There's something about strawberry rhubarb that just tastes like spring. The combination of sweet strawberries and tart rhubarb is one of those classic pairings that never gets old and this simple compote is one of the easiest and most versatile ways to enjoy it.
We made this strawberry rhubarb compote for our Breakfast For Dinner party and spooned it into individual yogurt parfaits as a first course. It was one of the most popular details of the whole evening. But honestly this compote earns its place in your fridge every week of rhubarb season. Spoon it over crepes, ice cream, toast, oatmeal, or straight from the jar with a spoon. We won't judge.
If you love this compote you might also enjoy our Yogurt Parfait Board, our Sweet Crepe Recipe, and our full Breakfast for Dinner Party post where this compote made its debut.
What Is the Difference Between Compote and Jam?
This is a question worth answering because the two are often confused and they're actually quite different in terms of technique, texture, and sweetness.
Jam is cooked longer with added pectin which gives it that thick spreadable jelly-like consistency. It requires precise ratios of fruit to sugar to pectin to acid and those ratios matter. Deviate too much and the jam won't set properly. Properly made jam is shelf stable when canned correctly and can last up to a year.
Compote is simpler, quicker, and much more forgiving. There's no pectin, no precise ratios, and no canning equipment required. You cook fruit with sugar until it's saucy and jammy but still has some texture and body to it. The result is chunkier and fresher tasting than jam with a more pronounced fruit flavor since you're using much less sugar. The tradeoff is shorter shelf life. Compote lives in the fridge for up to a week rather than the pantry for a year. You can freeze it to keep it longer.
For most home cooks who want to use up some rhubarb and enjoy it over the next week compote is the easier and more rewarding choice. It tastes more like real fruit, comes together in under 30 minutes, and works beautifully spooned over just about anything.
Strawberry Rhubarb Compote Ingredients
This compote comes together with just a handful of simple ingredients. Here's what you need:
- Frozen strawberries: We use frozen strawberries in this recipe and we highly recommend it. Frozen strawberries are picked and frozen at peak ripeness which means they're often better quality than fresh strawberries imported out of season. If local strawberries are in season where you are by all means use fresh ones instead. No need to thaw the frozen berries before using.
- Fresh rhubarb: Look for firm glossy stalks. Thinner stalks tend to be more tender and less stringy than thick woody ones. Early season rhubarb in May can be quite tart so taste as you go and adjust the sugar accordingly. Rhubarb is typically found in the produce section of well stocked grocery stores in spring and early summer. Your best bet for early season rhubarb is a farmers market or a specialty grocery store.
- Sugar: White granulated sugar works perfectly here. We use less sugar than you'd find in a jam recipe since compote is meant to taste like fruit first and sweet second. Start with the amount in the recipe and add more to taste since rhubarb tartness varies quite a bit from batch to batch.
- Vanilla extract: Just a teaspoon. Vanilla and strawberry are a natural pairing and it adds a lovely warmth to the finished compote.
How to Make Strawberry Rhubarb Compote
This compote comes together in about 25 minutes using a two step cooking method that gives you the best possible texture. Cooking the rhubarb first and adding the strawberries at the end means the rhubarb breaks down into a beautiful jammy base while the strawberries retain some shape and don't disappear into the compote altogether.
- Step 1: Prep the rhubarb. Wash the rhubarb stalks and trim off the ends. Chop into roughly ½ inch pieces. You want the pieces fairly uniform in size so they cook evenly.
- Step 2: Cook the rhubarb. Combine the chopped rhubarb, sugar, and water in a medium saucepan. Bring to a boil over medium high heat then reduce to a steady simmer. Cook uncovered for about 5 minutes stirring occasionally until the rhubarb has begun to softened.
- Step 3: Add the strawberries. Add the frozen strawberries to the saucepan and stir to combine. Return to a simmer and cook for another 5 minutes until the strawberries have softened. Use a potato masher to crush the strawberries, leaving some texture.
- Step 4: Taste and adjust. Remove from heat. Add the vanilla extract and stir through. Taste and add sugar a teaspoon at a time if you'd like it sweeter. Early season rhubarb can be very tart, you may need up to ½ cup of total sugar. Allow to cool slightly before transferring to a clean jar or airtight container. Store in the fridge for up to one week.
How to Serve Strawberry Rhubarb Compote
This compote is one of those recipes that earns its place in your fridge because it makes everything it touches taste more special. Here are our favorite ways to use it:
- Yogurt Parfaits: Layer it with vanilla Greek yogurt and homemade crunchy granola for a beautiful breakfast or brunch dish.
- Crepes: Spoon it warm over sweet crepes with a dollop of whipped cream. It's the perfect sweet and tart contrast to a buttery crepe. [Link to Sweet Crepe Recipe]
- Ice Cream: Warm compote over vanilla ice cream is one of life's simple pleasures. The tart rhubarb cuts through the sweetness of the ice cream beautifully.
- Scones: Serve alongside our Easy Food Processor Scones instead of jam. It's a lovely spring twist on a classic cream tea.
- Pancakes: Spoon over a stack of our Small Batch Pancakes instead of maple syrup for a seasonal spring breakfast.
- Cheesecake: Spooned over a plain cheesecake it adds a beautiful pop of color and a bright fruity contrast to the rich creamy filling.
- Toast: Spread on buttered toast for a simple and delicious spring breakfast. A lovely alternative to jam.
Make Ahead and Storage
One of the best things about this compote is how well it makes ahead. It actually tastes even better the next day once the flavors have had time to meld together in the fridge.
- Make ahead: This compote can be made up to a week ahead and stored in the fridge. We made ours several days before our brinner party and it was perfect on the day. If you're making it for a special occasion getting it done ahead of time is absolutely the way to go.
- Storage: Transfer the cooled compote to a clean sealed jar or airtight container and store in the fridge for up to one week.
- Freezing: This compote freezes beautifully. Store in a freezer safe container or zip lock bag for up to three months. Thaw overnight in the fridge before using. This is a great way to preserve early season rhubarb when it's at its best and enjoy it well into summer and beyond.
- Reheating: Serve cold straight from the fridge or warm gently in a small saucepan over low heat stirring occasionally. It also reheats well in the microwave in 30 second intervals stirring between each one.
Frequently Asked Questions
Absolutely. When local strawberries are in season fresh ones are wonderful in this recipe. Just use the same amount and proceed exactly as the recipe states.
Yes frozen rhubarb works well in this recipe. No need to thaw before using. Add it directly to the saucepan from frozen and add a couple of extra minutes to the cooking time.
If your compote is too runny, simply continue cooking it a little longer uncovered. The extra cooking time will allow more liquid to evaporate and the compote will thicken as it cooks. It will also thicken further as it cools.
You may have let it cook a little too long. Add a small splash of water and stir through over low heat until you reach your desired consistency.
Yes. Rhubarb and strawberry tartness vary significantly and some batches need more sugar than others. Start with a little less and add more to taste.
Compote is quicker, less sweet, chunkier, and doesn't require pectin or precise ratios. It lives in the fridge for up to a week rather than the pantry. Jam is more precise, sweeter, shelf stable when properly canned, and has a thicker more spreadable consistency.
More Strawberry Recipes
If you try this Strawberry Rhubarb Compote or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting today!
Recipe
Strawberry Rhubarb Compote
Ingredients
- 300 g fresh rhubarb chopped into ½ inch pieces (approximately 3 medium stalks)
- 400 g frozen strawberries
- ⅓ cup white granulated sugar plus more to taste
- 2 tablespoons water
- 1 teaspoon vanilla extract
Instructions
- Wash the rhubarb stalks and trim off the ends. Chop into roughly ½ inch pieces.300 g fresh rhubarb
- Combine the chopped rhubarb, sugar, and water in a medium saucepan. Bring to a boil over medium high heat, then reduce to a steady simmer. Cook uncovered for 5 minutes, stirring occasionally until the rhubarb has softened and is just starting to break down.⅓ cup white granulated sugar , 2 tablespoons water
- Add the frozen strawberries and stir to combine. Return to a simmer and cook for another 5 minutes until the strawberries have softened. Use a potato masher to break them up, leaving some texture.400 g frozen strawberries
- Remove from heat. Add the vanilla extract and stir through. Taste and add sugar a teaspoon at a time if needed. Allow to cool slightly before transferring to a clean jar or airtight container. Store in the fridge for up to one week.1 teaspoon vanilla extract
Video
Notes
- Rhubarb tartness varies significantly by season and batch. Always taste and adjust sugar to your preference.
- Early season rhubarb can need up to ½ cup sugar total.
- Fresh strawberries can be substituted when in season. Use the same amount.
- Frozen rhubarb also works. Add directly from frozen and allow a couple of extra minutes cooking time.
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