Last Updated on July 1, 2023 by Ellen Christian
You are going to love this strawberry rhubarb compote recipe! This strawberry and rhubarb compote is one of my favorite old fashioned rhubarb recipes.
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Strawberry Rhubarb Compote Recipe
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.
What is a compote?
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. The word compote is French for “mixture” so you can see how that makes sense.
Because rhubarb itself is so tart, it’s always cooked with sugar or another sweetener. So turning it into a compote makes perfect sense to me.
Best fruit for compotes
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.
How to serve compote
You can eat compote as is or topped with freshly whipped cream or vanilla ice cream. It’s also great served on top of biscuits, pound cake, or angel food cake.
What’s your favorite way to use rhubarb? Have you ever tried a strawberry rhubarb compote recipe?
I have a no salt ice cream maker I use to make homemade ice cream to serve with this recipe.
If you have even more rhubarb to use up, you may want to try this strawberry rhubarb pie. Or, you may want to try my strawberry butter recipe if you find yourself with a lot of strawberries.
We love homemade bread topped with fresh strawberry butter. Or, try my strawberry pie recipe at your next summertime picnic.
If you love strawberries, why not try this berry dessert recipe for an easy strawberry galette.
- 6 cups of rhubarb, ends trimmed & cut into 3/4" 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.6
Serving Size:1 cup
Amount Per Serving: Calories: 164Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 6mgCarbohydrates: 41gFiber: 3gSugar: 36gProtein: 1g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.