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Strawberries, rhubarb, and vanilla are a delicious combo. So, you'll never regret having a batch of this Strawberry Rhubarb Compote on hand. It's simple to make and can be added to just about anything!
In the spring and summer, we love to keep a resealable jar of fruit compote in the fridge. It can be quickly added to breakfasts or desserts to make them extra special. And, sometimes we just sneak a few spoonfuls straight from the fridge. It's so yummy!
Why you'll love this recipe
- Easy: This recipe couldn't be easier to make. All you have to do is add everything to a pot and quickly simmer.
- Only 4 ingredients: All you need are strawberries, rhubarb, and a couple pantry ingredients.
- Versatile: Compote is a recipe that keeps on giving! Make it once—then add it to breakfasts, snacks, or desserts. It keeps well in the fridge or freezer.
- Not too sweet: You can easily adjust the sugar to taste.
Ingredients (and substitutes)
You only need 4 ingredients (plus water) to make this compote recipe.
- Strawberries: Fresh, ripe strawberries are best. But, you could substitute frozen strawberries instead.
- Rhubarb: Rhubarb is in-season in the spring and summer. You can find it in the refrigerated section of the produce aisle.
- Sugar: We recommend using granulated sugar or cane sugar for this compote. You could use brown sugar, but it will change the color slightly. Some strawberries will be sweeter than others. So, start at the lower end of the range in the recipe—then add more if needed.
- Vanilla: Vanilla extract pairs well with strawberries. If you're feeling fancy, you could use the seeds from a vanilla bean instead.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
How to make (step-by-step photos)
This easy Strawberry Rhubarb Compote only takes 20 minutes to make. Here's how:
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Buy good rhubarb: Choose firm, shiny stalks of rhubarb. The thinner stalks tend to be more tender and sweet—so avoid thick woody stalks.
- Don't be afraid to use frozen strawberries: You should definitely use fresh strawberries when they're in-season. But, if they're not in season, go ahead and use frozen strawberries. Frozen berries are picked at their prime—then flash frozen. So, they'll likely be better quality than the fresh strawberries imported during the off-season.
- Stir compote frequently while simmering: Use a stirring spoon to gently stir the compote as it cooks. This will prevent it from sticking to the bottom of the pot.
- Adjust sugar to taste: Some batches of strawberries taste sweeter than others, so use more or less sugar as needed.
- Extra compote can refrigerated or frozen: Keep extra compote in the fridge to jazz up breakfasts, snacks, and desserts throughout the week. Or, freeze in a freezer bag or airtight container for longer storage.
Serving suggestions
This Strawberry Rhubarb Compote is incredibly versatile. Here are just some of the ways we love to use this compote:
- Yogurt Parfaits: For a delicious make-ahead breakfast, layer yogurt, compote, granola, and fresh fruit in jars. That way, you can grab quick breakfasts or snacks throughout the week.
- Oatmeal: Add it to oatmeal to jazz up an easy weekday breakfast. This compote also tastes great with these Overnight Oats with Coconut Milk.
- Waffles, Pancakes or French Toast: Spoon this compote on top of waffles, pancakes, or french toast casserole. On its own, the compote can be a lower-sugar alternative to syrup. But, if you're feeling indulgent, add whipped cream, fresh fruit, and maple syrup.
- Toast: For a twist on peanut butter and jam, use this compote instead. It works well with peanut butter or almond butter—you choose!
- Ice Cream: Spoon this compote over a big scoop of vanilla ice cream. It's a simple but perfect combo!
- Popsicles: It's delicious swirled into a creamy popsicle filling. In these vegan cheesecake popsicles, you could use the compote instead of the blackberry swirl.
- Cheesecake: You could spoon the compote over cheesecake for serving.
Recipe FAQs
Jam is made from a mixture of fruit, sugar, pectin, and an acid (such as lemon juice). The pectin gives jam a thick, jelly-like consistency.
Compote is made from fruit, sugar, and sometimes spices or seasonings. Since compote is quickly cooked and doesn't have added pectin, it's less stiff than jam. Despite this, you can often use compote in place of jam.
Yes, you can use frozen strawberries instead of fresh. For this recipe, there's no need to defrost the frozen berries before using them. Just use half the water since frozen berries will release more moisture when they warm up. (See recipe card for full details).
Yes, you can freeze this Strawberry Rhubarb Compote. Store it in a freezer bag or airtight container for 2 to 3 months. Let it defrost in the fridge overnight before using.
This compote lasts up to two weeks in the fridge. Or, up to 2 to 3 months in the freezer.
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📖 Recipe
Strawberry Rhubarb Compote
Ingredients
- 1 lb chopped strawberries (1⅓ cups, see note 1)
- 0.5 lb chopped rhubarb (1¾ cups)
- ¼ cup granulated sugar (more as needed, see note 2)
- 2 tablespoons water (see note 3)
- 2 teaspoons vanilla extract
Instructions
- 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.
Becky says
I was looking for a way to use up my garden grown rhubarb! Delish! I'm try to eat low sugar so didn't add extra at the end.
bri says
Hi Becky - Wow, love that you grew your own rhubarb! Glad to hear you enjoyed it in this compote!