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Dessert sauce

Rhubarb and Strawberry Compote

Enjoy this compote with steel-cut oats or spoon it on your Sunday pancakes. Either way, it’s a fresher take on maple syrup. The addition of a tiny bit of crushed red pepper is delicious, but feel free to leave it out if you like.

Serves 4
Ready in 15 mins
Prep time 5 mins
Cooking time 10 mins
107 calories per serving


> 12 oz rhubarb
> 2 cups strawberries
> 1/4 tsp crushed red pepper
> 1/2 cup light brown sugar
> 1 cinnamon stick
> 1 tbsp lime juice


Cut the rhubarb into ½-inch pieces and the strawberries into wedges. Set in separate bowls.
Add the rhubarb to a saucepan with crushed red pepper, sugar and the cinnamon stick. Add 2 tbsp water and bring to a boil. Reduce heat to low and cook 10 min., or until rhubarb is tender. Set aside to cool for 15 min.
Add the sliced strawberries and lime juice to the rhubarb and mix


Serve with poultry or roast pork, or as dessert with vanilla ice cream.

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