So you may remember me telling you about the HUGE rhubarb plant we have. The thing about rhubarb is that it gets bigger every single year. There is only so much that I can do with rhubarb so I am always on the search for new rhubarb recipes. While I have made strawberry rhubarb sauce and rhubarb blueberry sauce before, I have never made a strawberry rhubarb compote recipe.
Strawberry Rhubarb Compote Recipe
In case you’re wondering, a compote is a dessert that dates back to the 17th century in France. It is pieces of fruit or whole fruit cooked in a sugar syrup. Compote is French for “mixture” so you can see how that makes sense. Because rhubarb is so tart, it’s always cooked with sugar or another sweetener so turning it into a compote makes perfect sense to me. If you have strawberries or other fruit you can add those too. I’m very fond of apples and rhubarb cooked together too. I added a few fresh local strawberries into ours to give it a bright red color.
You can eat compote as is or topped with freshly whipped cream. It’s also great served on top of biscuits, pound cake, ice cream or yogurt.
- 6 cups of rhubarb, ends trimmed & cut into ¾" pieces (6 cups)
- 1 cup strawberries, tops removed, sliced in half or quarters
- 1 cup sugar
- Put the rhubarb and sugar in a large pan & let stand for about 10 minutes before turning the burner on.
- Bring the mixture to a boil over medium high heat, stirring occasionally for about 5 minutes.
- Add the strawberries and heat for about 5 minutes
- Remove from heat and let cool.
- Serve on yogurt, ice cream, pound cake or biscuits.
What’s your favorite way to use rhubarb? Have you ever tried a strawberry rhubarb compote recipe?