Strawberries and rhubarb are late spring’s dream team. Each is lovely on its own, but together? Magic. This strawberry rhubarb compote lands somewhere between a chunky preserve and a tangy, low-sugar jam. It’s bright, bold, and a delicious way to add a splash of strawberry-rhubarb flavor to just about anything.
Since it’s tricky to find rhubarb out of season, I like to make a little extra compote to freeze for later in the year. You can also make this recipe with frozen rhubarb and frozen strawberries. Whether you’re in peak season or months away, I hope this brings a little late-spring to your table.
Ways to use up that jar of strawberry rhubarb compote
Once you make a jar, the possibilities are endless. Here are just a few of my favorites:
- Folded into strawberry rhubarb fool
- Sandwiched in a Victoria sponge cake
- In a recipe for rugelach in place of the jam (especially one with chocolate)
- On top of chocolate mousse
- On strawberry shortcakes, in addition to fresh sliced strawberries
- Spread a thin layer on a cheesecake and top with sliced strawberries
- Top a bowl of oatmeal
- Fill a batch of choux buns with this compote and whipped cream
- Spread on cream scones
- Make a cheese board with Camembert or Brie, this compote, pecans, and a crusty, seedy whole-grain bread
- Make a PB&J with strawberry rhubarb compote in place of the jam
- Make a lemon poppy seed dressing, and use this jam instead of the honey or sweetener
- Swirl into plain yogurt
- Spoon over or swirl into ice cream
Step-by-step instructions
(or check out the video at the end of the recipe below)
Place the water in a 10 in [25 cm] skillet.
Then add the strawberries, rhubarb, sugar, and salt. Bring to a simmer over medium heat without stirring.
Once it comes to a simmer, lower the heat to medium-low and give it a stir.
Let it gently simmer, uncovered, for 40 to 45 minutes, stirring occasionally (do not intentionally mash up the pieces when you stir or it will take longer to reduce).
You’ll need to stir it more often during the last 10 minutes.
It’s done once the whole thing has reduced by about half, and if you drag a spoon across the bottom it does not fill back in.
Chill before serving.
strawberry rhubarb compote
- Yield: 1½ cups [400 g]
Ingredients
- 1 Tbsp water
- 2 cups [320 g] sliced strawberries
- 2 cups [300 g] sliced rhubarb
- ¼ cup plus 2 Tbsp [75 g] sugar
- Pinch of salt
Instructions
- Place the water in a 10 in [25 cm] skillet, then add the strawberries, rhubarb, sugar, and salt. Bring to a simmer over medium heat without stirring.
- Once it comes to a simmer, lower the heat to medium-low and give it a stir. Let it gently simmer, uncovered, for 40 to 45 minutes, stirring occasionally (do not intentionally mash up the pieces when you stir or it will take longer to reduce). You’ll need to stir it more often during the last 10 minutes.
- It’s done once the whole thing has reduced by about half, and if you drag a spoon across the bottom it does not fill back in. Chill before serving.
(If video does not appear below, please disable ad block)
Notes
A note on scaling: If you halve this recipe, it will take more like 20 minutes to cook down completely in a 10 in [25 cm] skillet. To double it, it’s best to use two separate pans, or it will take about 90 minutes to reduce. If you do decide to double it in one pot, only add 1 Tbsp of water (do not double the water), and use a taller, wider stockpot, because it will splatter more than a smaller batch.
Storage: When properly reduced to a paste, strawberry rhubarb compote keeps for up to 1 week in the refrigerator (discard if it starts to separate, gets moldy, or smells off), or for at least 3 months in the freezer with no loss of quality. Freeze in small containers, so that you can use a little at a time.
Psst… by the way, I love this recipe so much, I ended up including it in my cookbook, Piecemeal.
If you like this compote as much as I do, you might like my book! It’s full of mix-and-match recipes and inspiration for fun and easy meals.
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