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Strawberry rhubarb compote recipe

Strawberry rhubarb compote recipe

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  • Dish type
  • Dessert
  • Fruit desserts
  • Berry desserts
  • Strawberry desserts

Absolutely a dessert you must make! I grow rhubarb in my garden, and it is ready to eat just as strawberries come into season. It's delicious warm or cold.

8 people made this

IngredientsServes: 5

  • 5 sticks rhubarb, cut into small pieces
  • 500g strawberries, sliced
  • 100g dark brown soft sugar

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Cook the rhubarb, strawberries and icing sugar over low heat in a saucepan, uncovered, stirring occasionally, until the fruits are tender, about 15 minutes.

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Reviews & ratingsAverage global rating:(1)


Strawberry Rhubarb Recipes for Spring

All of my very best strawberry rhubarb recipes in one place! Plus, lots of tips of baking with strawberries and rhubarb.

Strawberry-rhubarb is one of my most favorite flavor combinations. You just can’t beat it’s unique sweet and tart flavors in baked goods like pie, cakes, and bars.

I look forward to rhubarb showing up at my local grocery store every spring so I can use it to bake something special. Keep reading for my favorite strawberry-rhubarb recipes for spring.


Recipe Summary

  • 3 cups chopped rhubarb
  • ½ cup white sugar, or more to taste
  • 2 teaspoons vanilla sugar
  • ½ cup apple juice
  • 1 tablespoon cornstarch
  • 1 teaspoon water, or more as needed
  • 3 cups halved fresh strawberries

Combine rhubarb, sugar, and vanilla sugar in a pot and marinate for 30 minutes. Stir in apple juice and bring to a boil over low heat. Simmer until rhubarb is soft, 4 to 5 minutes.

Stir cornstarch with a little bit of water and stir into the rhubarb. Bring to a boil and remove from heat. Cool completely. Stir in strawberries before serving.


Rhubarb’s Greatest Hits

Reviews

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Reviews (4 reviews)

I can't believe this only has three reviews so far. This was unbelievably good. I served it over vanilla ice cream and added a handful of blueberries for a festive holiday dessert. The flavors are magnificent. My only regret is not discovering this recipe earlier in the rhubarb season so I could have made it more than once. Alas, I will have to wait until next year's rhubarb crop comes in.

Favorite strawberry rhubarb compote recipe. Served with Greek yogurt. Very tasty.

Love this recipe! I made it to serve with a sour cream pound cake. I made a few minor changes-- used all rhubarb and omitted the strawberries, added grated orange zest along with the juice, and put a little more cardamom in than the recipe called for. A great spring dessert.

This recipe has all my favorite flavors, yet they seemed to conflict with one another. It turned out to be a disappointment.


Strawberry Rhubarb Compote

Thomas Keller’s strawberry rhubarb compote is a cinch to toss together and a perfect counterpoint to whatever you choose, whether a dollop of whipped cream or cake. Strawberries, rhubarb, lemon, and sugar are all it takes to fix a batch of the sassiest pink sauce you’ve ever tasted.

Adapted from Thomas Keller | Bouchon | Artisan, 2004

When you have a seasonal plethora of fruit, a compote is an easy and very tasty way to make use of it. Strawberry and rhubarb is a classic combination that can be served in so many ways. And with only four ingredients, it highlights the freshness of your harvest.–Jenny Latreille

HOW LONG WILL STRAWBERRY RHUBARB COMPOTE LAST?

The addition of sugar and lemon will add a few days to the longevity of fruits, so if stored properly (in the fridge, in a covered container), you should be fine for up to 5 days. We bet it’s gone long before that, though.


Related Video

I used this as a sauce on waffles and got rave reviews from all who tried it. I made the recipe as printed. It was great!

A great dessert topping. Used fresh strawberries, sliced, which I added just prior to removing from heat, and just a splash of fresh lime juice. Yum! Easy and delicious - definitely a keeper.

I have never in my life cooked rhubarb. This was so simple and so delicious. I did add some fresh lemon juice (about 2Tblspns). I used whole frozen strawberries and mashed them when cooked. I plan to serve over frozen vanilla yogurt.

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Honey Stewed Strawberry Rhubarb Compote

I’m coming up for air. Looking around again. Answering long-neglected emails. Scheduling overdue dentist appointments. Organizing my desk. Sleeping. Tearing recipes from magazines. Reading a novel. Writing a post here. It’s been three weeks. I’ve missed this.

The mad mashup of working on a second cookbook with managing my life had tipped the balance. It’s been seven months of being a little bit under a lot of water. But I hit “send” on my manuscript, ferrying it to my editor earlier this week. It’s in her capable hands now. In my hands is my life, which I’m excited to fully engage with again.

That’s worth celebrating. Since it’s still morning here, champagne seems premature. And because I gave up desserts for Lent, so does cake. Therefore, rhubarb it is. Appropriate, since it’s a variation on a recipe in my new book. Luscious, tangy, so simple rhubarb with fresh strawberries, cooked down into a compote that spreads like butter. I make it all Spring long until the last of the ruby stalks disappear from the market. I’m making it for breakfast today, spooned over yogurt, scooped onto toast while the kids are still sleeping.

I’m coming up for air. Hope you are too.

A few notes about rhubarb: If you’ve never tried it, you might be surprised by its tart flavor, which is likely why it’s often paired with naturally sweet strawberries. Rhubarb is one of the best plant sources of calcium, is rich in vitamin K (important for healthy bones), and is used in Chinese medicine for tummy troubles. For more rhubarb recipes, check out this line up over on Cooking Light. Or dig into my Pork with Gingery Rhubarb by going here.


What Can You Use Strawberry Rhubarb Compote for?

  • Serve it with pancakes or waffles
  • Spread it on scones or muffins
  • Spread it on toast (this is my go-to way to use it I am loving it with peanut butter)
  • Over vanilla ice cream. Um yes, please!
  • Or just eat it with a spoon straight from the jar! (No judgement here)

See all of these delicious, simple, and very achievable ways that you can enjoy Strawberry Rhubarb Compote? You totally want to make some, don’t you? Let’s do this!

All you do is roughly chop up your rhubarb and strawberries, zest and squeeze an orange, and add all of the ingredients to a small sauce pot along with some water and honey. Boil it for 10 minutes, or until the fruit breaks down a little. Stir in the orange zest and some vanilla extract. Cool slightly, and transfer it to a jar. Chill it in the fridge and then do a happy dance for all of the ways in which you can enjoy that Strawberry Rhubarb Compote in all of its sweet/tart glory!


Strawberry Rhubarb Compote in a Slow Cooker Recipe

This strawberry rhubarb compote in a slow cooker recipe will change your mind about rhubarb.

I know there are people out there who think rhubarb is from outer space. I mean LOOK at it.

Who would have thought to eat that weird looking stalk? But, you should try it.

This doesn’t take any fancy ingredients or a lot of preparation time. I cooked this for 2 hours in my slow cooker.

Other easy recipes include my light rhubarb crisp and my healthy rhubarb muffin with walnuts but THIS compote is perhaps the easiest.

Our farmer’s markets are just now starting and here comes the RHUBARB. Hurray! Some people are thrilled when baseball season starts, I get happy over rhubarb.

When you mix rhubarb with strawberries you get this wonderful sweet and sour flavor that you can’t find anywhere else.

If you are trying to eat healthy and keep things low calorie, it is paramount that you don’t forget “flavorful”. Great flavor makes you want to eat whatever you cook versus that bacon double cheeseburger you can find everywhere.

This compote is fantastic in yogurt, on pancakes or ice cream, or on its own for a great little dessert. It is like a cross between a syrup and a jam.

I used the slow cooker because it makes it easy to cook it and the flavors meld nicely.

Some of you are going to complain about my use of sugar for this recipe. I cut it as low as I could to get it to still be sweet. One quarter cup of this compote is only 51 calories which is pretty great when you compare to maple syrup (208 calories).

I have included a video (my first of this type) to motivate and inspire you to give this a try. I think it will be fun to include more of these short videos in order to show all of you how easy this really is!.


Recipe Summary

  • 1 3/4 pounds rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces (about 6 cups)
  • 1 cup sugar
  • 1 piece (1 inch) fresh peeled ginger, finely grated

Stir together rhubarb and sugar in a large saucepan (off heat) let stand until rhubarb releases some liquid, about 10 minutes.

Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat simmer, stirring occasionally, until rhubarb has broken down but some whole pieces remain, about 5 minutes. Remove from heat.

Place ginger in a fine-mesh sieve set over a small bowl. Press down firmly with a spoon until juices are released (to yield about 1 teaspoon). Discard solids. Stir ginger juice into rhubarb mixture.

Let sauce cool completely before serving over ice cream, yogurt, or pound cake, or using to make parfaits.


Watch the video: Πανακότα με Coulis Φρούτων. Master Class By Chef Panos Ioannidis (October 2021).