Rhubarb Strawberry Compote Recipe

This vibrant rhubarb strawberry compote is a delightful homemade recipe, bursting with fresh garden flavors! Sweet rhubarb and juicy strawberries are perfectly balanced with the bright citrus notes of orange. Serve it warm with sweetened whipped cream or a luscious kirsch or vanilla cream sauce for a sophisticated dessert. Kids will love it served chilled with crunchy granola for a healthy and delicious breakfast or snack! This easy recipe is perfect for using up an abundance of summer fruit.

Prep Time 20 mins

Cook Time 45 mins

Calories 272.9 kcal

Protein 4g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Rhubarb Strawberry Compote

4 cups chopped rhubarb (about 1 lb)
1 cup granulated sugar
1/4 teaspoon salt
2 cups sliced strawberries
1 large orange, peeled and segmented

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How to Make Rhubarb Strawberry Compote

Wash and chop 4 cups rhubarb into 1-inch pieces.
In a large skillet, combine the chopped rhubarb, 1 cup granulated sugar, and 1/4 teaspoon salt.
Cover and cook over very low heat for 20-25 minutes, or until the rhubarb is tender, gently shaking the skillet occasionally. Do not stir.
Remove from heat and let cool completely.
While the rhubarb cools, wash, hull, and slice 2 cups strawberries.
Peel and segment 1 large orange, removing any seeds.
Gently stir in the strawberries and orange segments into the cooled rhubarb.
Transfer the compote to a serving dish and chill for at least 2 hours before serving. Serve chilled or at room temperature.