This easy Strawberry Rhubarb Compote is delicious and versatile. Use it with waffles, yogurt, ice cream, drinks, and so much more. Just 4 ingredients and 20 minutes to make. Extras keep well in the fridge or freezer. (Vegan, Gluten Free).
Combine: Add 1 lb chopped strawberries, 0.5 lb chopped rhubarb, ¼ cup granulated sugar, 2 tablespoons water(see note 3), and 2 teaspoons vanilla extract to a pot.
Simmer: Gently simmer uncovered over medium-low heat. Stir frequently to prevent mixture from sticking to the pot. Cook until the fruit is soft and the mixture is thickened, about 15 to 20 mins. Taste and add more sugar as needed (see note 2), stirring until it's dissolved. Remove from heat and let cool.
Notes
Strawberries: Use fresh, in-season strawberries if you can. Otherwise, use frozen strawberries. If using frozen berries, there's no need to defrost them before using (but, you'll add only half the amount of water).
Sugar: Use granulated sugar or cane sugar. Strawberry sweetness varies, so taste the compote after simmering and add more sugar as needed. In our tests, we preferred using a total of ¼[ cup (=4 tablespoons) to 6 tablespoons of sugar. In other words, we'd add 0 to 2 tablespoons of sugar at the end, depending on the batch of berries. But, adjust to suit your taste.
Water: A splash of water will prevent the mixture from sticking to the bottom of the pot as it starts to cook. If using frozen strawberries, use half the amount of water (1 tablespoon total). Frozen berries have more moisture than fresh ones—so that'll release quickly when the frozen berries warm.
Serving suggestions: This compote is delicious with breakfast foods like scones, oatmeal, yogurt, waffles, pancakes, french toast, and smoothies. It's also great with desserts, such as ice cream, cheesecake, milkshakes, and popsicles. See post for more recipe ideas.
Storage tips: Refrigerate for up to 2 weeks. Or, freeze for 2 to 3 months.
Yield: Makes about 2½ cups. Nutritional estimate assumes 3 to 4 tablespoons per serving.