Strawberry Rhubarb Compote
A simple, lightly sweetened compote made with frozen strawberries and fresh rhubarb. Ready in 25 minutes and perfect spooned over yogurt parfaits, crepes, ice cream, scones, and toast.
Servings: 2 cups
Calories: 198kcal
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.
Nutrition
Serving: 0.25cup | Calories: 198kcal | Carbohydrates: 49g | Protein: 1g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 310mg | Fiber: 4g | Sugar: 43g | Vitamin A: 24IU | Vitamin C: 118mg | Calcium: 33mg | Iron: 1mg
