Easy Strawberry Rhubarb Compote

Welcome spring flavors!!! This simple, easy strawberry rhubarb compote has just two ingredients, strawberries and rhubarb! It’s made by simply placing the ingredients in a pot and cooking them down for 5-10 minutes into a gorgeous sauce. It’s naturally sweet from the strawberries, and delightfully tart. I love to put this magical sauce on oatmeal, yogurt, pancakes, waffles, and ice cream for a treat!

white bowl photographed from above filled with bright red strawberry rhubarb compote, with a red placemat and strawberries and rhubarb in the edges of the frame

Tips for Success

  • This recipe is best in the springtime when strawberries and rhubarb are in season, but you can also make this with frozen rhubarb and frozen strawberries, it works beautifully!
  • Cook your compote over low heat, and if the fruit starts sticking to the bottom (which it shouldn’t, as the ingredients release their water quickly) you can add 1 tbsp of water to help it get started.
  • Stir occasionally to prevent sticking.
white bowl photographed from above filled with bright red strawberry rhubarb compote, with a red placemat and strawberries and rhubarb in the edges of the frame

Storing & Preserving Your Strawberry Rhubarb Compote

  • Store in a container in the fridge for up to 3 days. Note that there are no preservatives in this compote, so it will keep as long as normal fruit would.
  • To preserve these delicious spring flavors, make a big batch and freeze it in glass jars, leaving a little room at the top for expansion.

Modifications & Variations

  • This sauce is quite tart (which I love!) because there’s no additional sweeteners added. If you prefer a sweeter sauce, feel free to add a spoonful or two of your sweetener of choice.
  • You can skip the strawberries and make rhubarb compote, but in this case you may need to add some of your sweetener of choice as rhubarb isn’t very sweet on it’s own.
  • If you skip the rhubarb, you’ll get strawberry sauce, which is delicious too!
  • To make this compote into a thicker chia jam, add 2 tbsp of chia seeds (stir well) and let it set overnight in the fridge. I recommend white chia seeds, as the result is more aesthetically appealing. Black chia seeds turn the color a bit brownish.
  • To thicken the sauce for desert or baking, add 1 tsp of arrowroot powder mixed with 1 tbsp of water to create a slurry. Stir the slurry into the compote over low heat, and cook a minute or two before transferring to a container.

Ways to Use Your Strawberry Rhubarb Compote

  • Pour over oatmeal
  • Swirl it into yogurt and sprinkle with granola
  • Drizzle it over pancakes or waffles
  • Enjoy it over ice cream

Related Recipes

If you make this easy strawberry rhubarb sauce, leave a star rating or comment below! Your feedback is so helpful to me and other readers. You can also tag me in your meal pics on Instagram @katiesconsciouskitchen, or join my free private facebook group to share your creations and inspire others! I love to see what you all are making.

Easy Strawberry Rhubarb Compote

This simple, easy strawberry rhubarb compote has just two ingredients, strawberries and rhubarb. It's naturally sweet from the strawberries, and delightfully tart. I love to put this magical sauce on oatmeal, yogurt, pancakes, waffles, and ice cream for a treat!
5 from 1 vote
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Active Time: 5 minutes
Inactive Time: 10 minutes
Servings 4

Ingredients
 

  • 2 cups chopped rhubarb
  • 2 cups chopped strawberries

Instructions
 

  • Place the chopped srawberries and rhubarb in a saucepan and cook over low heat for 5-10 minutes, depending on how broken down you want the fruit to be.
  • For a thinner compote, add 2-3 tablespoons of water. For a thicker compote, add 1-2 tsp of white chia seeds or 1/2 tsp of arrowroot powder.

Notes

  • Storage Tips:
    • Store in a container in the fridge for up to 3 days.
    • Note that there are no preservatives in this compote, so it will keep as long as normal fruit would.
    • To preserve these delicious spring flavors, make a big batch and freeze it in glass jars, leaving a little room at the top for expansion.

Nutrition Information

Calories: 36kcal (2%)Carbohydrates: 8g (3%)Protein: 1g (2%)Fat: 1g (2%)Saturated Fat: 1g (6%)Sodium: 3mgPotassium: 286mg (8%)Fiber: 3g (13%)Sugar: 4g (4%)Vitamin A: 71IU (1%)Vitamin C: 47mg (57%)Calcium: 64mg (6%)Iron: 1mg (6%)
Did you make this recipe?Tag me on instagram at @katiesconsciouskitchen so I can see it! Or leave a rating or comment below! I love hearing from you! ♡

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