Strawberry Rhubarb Compote

  • Author: Kelley


A super easy compote made with fresh strawberries and rhubarb.


  • 3 cups diced rhubarb
  • 3 cups hulled and coarsely chopped strawberries
  • 1/31/2 cup sugar (depending on preference for sweetness)
  • juice of 1/2 lemon
  • 2 tablespoons water


  1. 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.
  2. The compote should be refrigerated and will last for up to two weeks.