Strawberry Rhubarb Compote

Strawberry Rhubarb Compote

Strawberry Rhubarb Compote just screams spring. The tartness of rhubarb & sweetness of strawberries in this easy dessert sauce.


  • 10 ounces rhubarb, frozen or fresh, 6 to 8 stalks in 1/2″ pieces
  • 1/4 to 1/2 cup sugar
  • 1/4 cup water
  • 1 pint (2 cups) strawberries, hulled and sliced in half or 1/4’s if large


Bring rhubarb, sugar, and 1/4 cup water to a simmer in a heavy bottomed medium saucepan over medium-high heat, stirring occasionally. Cook until rhubarb is tender, but not yet falling apart. Stir in strawberries and cook until the berries are softened, a minute or two more. Continue to cook until desired consistency. Serve the sauce warm, at room temperature or cold as desired.

This sauce keeps well three or four days, covered and refrigerated. May be reheated gently over low heat or brought to room temperature before serving.

Keywords: Dessert Sauces, Desserts, Fruit Desserts, rhubarb, Strawberries

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