Strawberry Rhubarb Compote Recipe
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This compote of strawberries and rhubarb is perfect when you want a quick, homemade dessert but don’t feel like baking. With just a handful of ingredients and less than 20 minutes on the stove, you’ve got something special to spoon over ice cream, panna cotta, or even cake.
Servings: 10 servings
Ingredients
- 1 pound (450 grams) rhubarb (approx 3 ½ cup sliced) (See Note 1)
- 1 pound (450 grams) strawberries (approx 3 cups chopped) (See Note 2)
- 1 cup (200 grams) granulated white sugar (See Note 3)
- 2 teaspoons finely grated lemon zest (See Note 4)
Instructions
- Wash the rhubarb stalks, then trim the ends and cut into roughly ½ inch (13mm) slices.
- Wash the strawberries, hull (take off the stalks), and cut into halves or quarters depending on the size of the strawberries. Leave the strawberries in large pieces if you want a chunky compote.
- Combine the sliced rhubarb and sugar in a frying pan or skillet.
- Add a tablespoon or two of water and place over medium heat.
- Cook, stirring regularly, until the rhubarb has released its juices and softened, and become pulpy. This could take 10 to 15 minutes. Add extra water as necessary if it’s drying out.
- Stir in the chopped strawberries and simmer over medium heat for a further 5 minutes until the strawberries have collapsed into the rhubarb. At this stage, the compote can be cooked more or less, depending on whether you want a chunky or smooth compote.
- Remove from the heat and stir in the lemon zest.
- Cool, then chill until serving.
- Add a squeeze of lemon juice if needed to balance the sweetness.
Notes
- When fresh rhubarb isn’t available, frozen sliced rhubarb is a great alternative.
- Frozen strawberries can be used instead of fresh.
- Swap out sugar for honey to sweeten this compote. You'll likely need less—begin with ⅓ cup and adjust to taste after simmering. Choose a mild honey that won’t overpower the fruit.
- Substitute a little grated fresh ginger, 1/2 teaspoon of ground cinnamon, or a splash of vanilla extract for the lemon zest.
- Use ripe strawberries and fresh rhubarb. Color doesn’t indicate rhubarb ripeness.
- Wash, trim, and cut into even pieces. Peeling is usually unnecessary unless the variety is particularly fibrous. Use a sharp knife when slicing.
- Wash, hull, and cut large berries into smaller pieces.
- Dry rhubarb may need a splash of water during cooking; fresh, juicy rhubarb likely won’t.
- Produce varies. Adjust cooking time based on freshness and variety. Sugar may also need to be adjusted according to taste.
Nutrition
Calories: 102kcal | Carbohydrates: 26g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 2mg | Potassium: 201mg | Fiber: 2g | Sugar: 23g | Vitamin A: 52IU | Vitamin C: 31mg | Calcium: 47mg | Iron: 0.3mg
