Description
This homemade strawberry rhubarb compote blends tart rhubarb and sweet strawberries for a nostalgic, sun-kissed dessert. Perfect as a standalone treat or topping, it’s a simple, flavorful homage to spring and summer fruits.
Ingredients
3 1/2 cups fresh strawberries, hulled
4 cups chopped fresh rhubarb
1–2 cups granulated sugar, adjusted to taste
1 vanilla bean, split and scraped or 1 tsp vanilla extract
Instructions
Wash strawberries, hull, and cut large berries in halves or quarters.
Wash rhubarb; slice into 1–2 cm pieces. Remove fibers if fibrous.
In a pot, combine strawberries, rhubarb, sugar, and vanilla bean (or extract). Cook over medium heat for 20–25 minutes, stirring occasionally, until fruits soften and juices thicken to a compote texture.
Cool slightly before serving.
Notes
Adjust sugar based on fruit acidity and sweetness.
Store in airtight containers in the refrigerator for up to 5 days.
Use as a topping for yogurt, ice cream, or pancakes.
- Prep Time: 15
- Cook Time: 25
- Category: Desserts
- Method: Stewing
- Cuisine: French
Nutrition
- Serving Size: 1/4 cup
- Calories: 70
- Sugar: 10g
- Sodium: 10mg
- Fat: 0.3g
- Saturated Fat: 0.1g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 0.5g
- Cholesterol: 0mg