Strawberry Rhubarb Compote
This recipe is a little late to the game. Local rhubarb is just about to leave us for the season so if you happen to come across some rhubarb at the farmers market or perhaps you’ve got a little bit left in your backyard, this Strawberry Rhubarb Compote is a great way to stretch the season just a wee bit longer!
I do a ton of canning and preserving during the summer months. While I used to be a crazy canner (read: I’d fill a cupboard or two with ALL things canned), I’ve backed off a bit in the last few years, opting to freeze fresh fruit and veggies or do small batch preserving that I don’t actually can- just pop in the fridge to enjoy over the next week or two.
As my kids get older, I find myself with less home time during the summer. I know that sounds crazy but when my boys were toddlers I found it easier to can. Canning is such a time commitment and we were home so much anyway that I could easily bang out a batch of this or that while they were napping or playing in the Tupperware drawer- it was so easy to entertain them back then! Now it seems we’re on the go more so finding that long stretch of home time to can is is less frequent.
I did, however, find time a few weeks ago to make a big ‘ol batch of this Strawberry Rhubarb Compote. It literally takes less than 45 minutes! The boys were zoning out watching You Tube videos and I was cleaning out the fridge. So fun, right? I’d been gifted some gorgeous rhubarb out of a friends garden and decided to freeze most of it. I left just a little bit out and combined it with some super sweet strawberries to make a compote. Not quite as thick as a jam or preserve but definitely thicker than a sauce. FYI, find my recipe for Strawberry Rhubarb Jam—–> HERE.
My favorite way to use a compote is spooned over a bowl of hot oatmeal in the morning. I eat hot oats year round but if something cold is your jam when it’s hot out, try the compote spooned over plain Greek Yogurt or as a topping on overnight oats. (ps- I’ve got a recipe for a yogurt parfait featuring this compote coming to the blog next week!) Just know that this dripped over homemade vanilla ice cream or spread on a piece of buttery toast is redicky-donk. Trust me, I know.
Whether you find the time to can, make a compote or lay on the couch and watch You Tube with your kids, I hope you have a wonderful rest of the week! xo, Kelley
photos by Kellie Hatcher/ recipe by Mountain Mama CooksPrint
A super easy compote made with fresh strawberries and rhubarb.
- 3 cups diced rhubarb
- 3 cups hulled and coarsely chopped strawberries
- 1/3– 1/2 cup sugar (depending on preference for sweetness)
- juice of 1/2 lemon
- 2 tablespoons water
- Combine strawberries, rhubarb, sugar, lemon juice and water in a medium sized sauce pan. Bring fruit to a boil and then turn heat to medium-low and barely simmer for 30-35 minutes until compote has thickened. Remove from heat and let cool. Can be served warm or at room temperature.
- The compote should be refrigerated and will last for up to two weeks.