Strawberry Rhubarb Compote

Strawberry rhubarb compote is a quick, seasonal dessert, perfect for spring and early summer when both fruits are at their peak.

Course Dessert

Cuisine British, German

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 15

Marinating time: 15

Servings servings

Calories 150kcal

Author Adina

Chop rhubarb: Discard the leaves; they are poisonous. Wash the stalks and remove the thick, whitish ends. Chop the rhubarb into smaller pieces (about ½ 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 ½ 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.
¾ cup granulated sugar + ¼ 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

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).