This recipe for Easy Rhubarb Strawberry Compote yields a tangy and sweet spread that is perfect on pancakes and toast. A secret ingredient adds additional oomph of spiciness and flavour.
Why you'll love this recipe
This recipe for Rhubarb Strawberry Compote is simple to make and is easier than making jam.
It has an additional ingredient that adds some spiciness and additional flavour.
Strawberries and rhubarb are a natural pairing and there's only 6 ingredients in this compote.
It's a naturally vegan, dairy-free, gluten-free and great way to use up any fresh rhubarb you've got on hand.
You can use the compote in many different ways: on pancakes, plain yogurt, toast, waffles, or as a filling.
What is rhubarb?
Rhubarb is a vegetable with pink/red stalks, also known as petioles that look similar to celery stalks.
The colour of rhubarb ranges from pale green (unripe) to a deep fuschia pink and even ruby red.
The leaves are full of oxalic acid which is poisonous when ingested -- do not eat.
Rhubarb has a very tart taste, and is usually paired with sugar and strawberries.
It is made of 94% water, which is released when it is stewed over heat.
How to choose fresh rhubarb
Fresh rhubarb has a short growing period, usually May-June.
Choose stalks that are deep red, firm and crisp.
The leaves are usually cut off, but if they are not, ensure that they appear fresh and not wilted.
How to prep fresh rhubarb
Wash the fresh rhubarb stalks and pat dry with a paper towel.
Trim off the leafy green part.
You can keep rhubarb in the fridge for up to 1 week in a freezer bag.
Or slice the stalks up and freeze in a single layer until frozen.
Ingredients you'll need
- fresh rhubarb: fresh is best if you can find it, but you can use frozen too, diced
- fresh strawberries: you can use fresh or frozen, chopped
- granulated sugar: adds sweetness; you can use any sweetener you like, such as honey
- lemon zest: from one lemon
- lemon juice: adds a little brightness to the compote
- candied ginger: diced into small pieces; optional, adds additional sweetness and spicy flavour
How to make it
In a small saucepan, combine rhubarb, strawberries, sugar, lemon zest, lemon juice and candied ginger.
Cook over medium heat until the water from the rhubarb releases and becomes thick and syrupy, about 10-15 minutes.
Transfer to a clean, sterile glass jar and let cool.
Cover with a lid and store the compote in the fridge for up to 1 week.
How to store
Store the Rhubarb Strawberry Compote in a clean, sterile jar in the fridge for up to 1 week.
As this compote has not processed in a hot water bath, it cannot sit at room temperature.
You can store excess compote in the freezer (in a freezer-safe container) for up to 1 month.
Defrost in the fridge overnight prior to using.
How to serve
Try it on these recipes:
Play around with the flavourings for the compote.
Try adding cinnamon, vanilla, mint or basil.
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Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Easy Rhubarb Strawberry Compote
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 300 g fresh or frozen rhubarb diced
- 115 g fresh strawberries diced
- 50 g granulated sugar or to taste
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 15 g candied ginger cut into small pieces, optional
- In a small saucepan, combine rhubarb, strawberries, sugar, lemon zest, lemon juice and candied ginger.
- Cook over medium heat until the water from the rhubarb releases and becomes thick and syrupy, about 10-15 minutes.
- Transfer to a clean, sterile glass jar and let cool.
- Cover with a lid and store the compote in the fridge for up to 1 week.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.