Strawberry rhubarb compote is one of the most seasonal and fastest desserts you can make, perfect for spring and early summer when both fruits are at their best.
I really love this strawberry rhubarb compote โ I make it at least once every spring when the rhubarb is in season. All you need to make it are some fresh strawberries, rhubarb stalks, one lemon, and a bit of sugar. And you could even replace the sugar to make it lighter.
If you have extra strawberries, try this Strawberry and Goat Cheese Salad. Or make some Easy Strawberry Turnovers.
Ingredients: 6
Prep time: 15 minutes
Marinating time: 15 minutes
Cook time: 15 minutes
Recipe ingredients
Fresh and ripe strawberries and rhubarb are the stars of the show. You can use either the pinkish-red variety or the more common green-stalked rhubarb, often known as Victoria rhubarb.
Granulated sugar or a substitute: I almost always make this dessert with xylitol. You can also sweeten the strawberry and rhubarb compote with erythritol, honey, maple syrup, or agave syrup. Just remember that erythritol is not as sweet as sugar, so you might want to use a little more.
Lemon: It should be an organic, unwaxed lemon, as youโll need some of the zest as well. Use more lemons to make Ricotta and Lemon Pasta.
See the recipe card for complete information on ingredients and quantities.
How to make strawberry rhubarb compote?
Preparations: Use a vegetable peeler to cut a few long strips of lemon zest (from about half the lemon). Juice the lemon; youโll need around two tablespoons. Clean the strawberries, then halve or quarter them depending on size. The pieces shouldnโt be too small.
Step #1: Chop the clean rhubarb into small pieces, mix with sugar, and let it sit for 10โ15 minutes.
Step #2: Caramelize the sugar with the water until it starts turning golden, not brown. This takes about 3โ4 minutes once the mixture begins to boil.
Step #3: Add rhubarb and lemon peel and stir.
Step #4: Cook on medium heat for 7 minutes or until the rhubarb is soft
Step #5: Add the strawberries, vanilla extract, and lemon juice
Step #6: Cook for another 3 minutes until the strawberries soften slightly but still hold their shape.
Step #7: Remove from the heat and let rest for at least 15 minutes before serving.
Tip: If you want the compote to be thicker, let it simmer uncovered a bit longer so some of the liquid can cook off. You can also stir in a little cornstarch to help it thicken.
How to serve?
Let the rhubarb strawberry compote cool completely, then put it in an airtight container and refrigerate for a few hours or overnight to let the flavors blend.
For breakfast: Layer the compote with Greek yogurt and granola, and add sliced almonds or other nuts. You can also serve it with pancakes, waffles, or crepes. Itโs also great stirred into oatmeal or porridge.
For dessert: Serve the rhubarb strawberry compote with vanilla ice cream, homemade vanilla sauce, custard, or whipped cream, and sprinkle with crushed nuts or chocolate shavings.
Storage
Refrigerate the compote in an airtight container. It will last for about one week.
Freeze it in airtight containers for up to 3 months and defrost in the fridge.
More fast desserts
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๐ Recipe
Strawberry Rhubarb Compote
Equipment
- Large saucepan
- Bowl
Ingredients
- 1.3 lb rhubarb
- 1 lb strawberries
- 1 lemon zest and juice Note 1
- ยพ cup granulated sugar + 2 tablespoons for the rhubarb, Note 2
- ยผ cup water
- 1 teaspoon vanilla extract
Instructions
- Chop rhubarb: Discard the leaves; they are poisonous. Wash the stalks and remove the thick, whitish ends. Chop the rhubarb into smaller pieces (about ยฝ inch/ 1 cm thick).1.3 lb rhubarb
- Marinate rhubarb: Place the rhubarb into a bowl, add 2 tablespoons of sugar, and mix well. Marinate for 10-15 minutes.
- Lemon: Wash and dry the lemon. Cut a few long strips of zest using a vegetable peeler; you will need the peel of about ยฝ the lemon. Juice the lemon for about 2 tablespoons of juice. Set both aside.1 lemon zest and juice
- Strawberries: Wash, remove the green tops, and halve or quarter the strawberries, depending on size. The pieces should not be too small. Set them aside.1 lb strawberries
- Caramelize sugar: Add the sugar and water to a saucepan. Bring to a boil, then cook gently on medium-low heat for 3-4 minutes, stirring often. The sugar should turn golden, not brown.ยพ cup granulated sugar + ยผ cup water
- Cook rhubarb: Transfer the marinated rhubarb to the saucepan. Add the lemon peel and stir. The sugar may seize initially, but once the rhubarb releases its juice, it will dissolve again. Cook for 7 minutes or until the rhubarb is soft.
- Add strawberries, vanilla extract, and lemon juice. Stir well and cook for another 3 minutes until the strawberries are softer but still hold their shape.strawberries + 1 teaspoon vanilla extract
Notes
- Lemon: Using an organic and unwaxed lemon is preferable, as you will need some of its zest.
- Substitute sugar: You can use honey, maple syrup, or a sugar substitute. I often make the compote with xylitol, adjusting the amount to taste.
- Make in advance: Prepare the compote several hours ahead to allow the flavors to develop. Let it cool, then refrigerate in an airtight container until ready to serve (preferably overnight).
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