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Easy Rhubarb Strawberry Compote

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.
Course Condiment
Cuisine American, Canadian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12
Calories 29kcal
Author Michelle


  • 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.


Calories: 29kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 87mg | Fiber: 1g | Sugar: 6g | Vitamin A: 27IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 1mg