Name: Strawberry Rhubarb Compote
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 cups chopped rhubarb (about 2-3 stalks); 2 cups quartered strawberries; 1/3-1/2 cup granulated sugar (to your tastes); 3 2 inch long orange peels; 1/4 cup water; 1 teaspoon vanilla extract

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Strawberry rhubarb compote is the condiment of summer. Made with fresh seasonal produce and just 10 minutes of your time, this easy sauce is something you’ll want to keep on hand all season long.

Drizzle it on pancakes, ice cream, or yogurt, or use it to make the best Strawberry Rhubarb Ice Cream Floats!

Easy Strawberry Rhubarb Compote Recipe

If you’ve never heard of a compote before, please don’t be intimidated. Compote is just a fancy word for fruit cooked in a sugar syrup. This easy recipe takes only a few ingredients and a few minutes to make. The texture of compote is saucier than jam, but thicker than syrup–perfect for drizzling, dolloping, and stirring into all your favorite desserts.

In this version, we pair tangy rhubarb with the sweetness of strawberries to make a summery compote with complex flavors. Easy to make ahead of time, this compote is great to keep on hand for last minute entertaining.

Table of Contents

Ways to use Strawberry Rhubarb Compote:

My favorite way to use compote is drizzled over a bowl of vanilla ice cream. It’s the easiest summer dessert!
Stir compote into a bowl of yogurt or oatmeal, or use it to make Breakfast Banana Splits.
Use it as a topping for a Pancake Party, alongside Buttermilk Pancakes or Double Chocolate Waffles.
Layer it with homemade whipped cream to make easy Strawberry Rhubarb Fool.
Serve it with Old Fashioned Pound Cake or Grilled Angel Food Cake.

Key Ingredients + Substitutions

Strawberries– Compote can be made with frozen or fresh strawberries, and it’s a great way to use strawberries that might not be the prettiest or where you’ve had to cut away mushy spots.
Rhubarb– Again, fresh or frozen rhubarb can be used here. If you’ve got a neighbor with a rhubarb plant, they’re probably looking to give some away! You’ll need 2-3 rhubarb stalks.
Sugar– I use granulated sugar, but brown sugar would also work well.
Orange peel- A hint of citrus pairs so nicely with the strawberries and rhubarb.
Vanilla extract– A scooch of vanilla adds richness. If you want to get really fancy, use vanilla bean paste!
See the recipe card below for a complete list of ingredients and amounts.

How to Make Strawberry Rhubarb Compote

Step 1: Combine ingredients. In a small sauce pan, stir together the rhubarb, strawberries, sugar, orange peel, and water.

Step 2: Cook down. Bring the mixture to a simmer over medium low heat. Continue to cook, stirring occasionally, for about 10 minutes, or until rhubarb is softened. Remove orange peel and stir in vanilla. If desired, use a berry smasher to break up any larger chunks of fruit. Remove from heat.

Storage and Make Ahead Instructions

The compote can be served warm or cold. To store, cool the compote completely, then transfer to a sealed container and store in the fridge.
Strawberry rhubarb compote will keep well for about 10 days.

Variations: Make it Your Own!

Compotes are easy to experiment with. Use this recipe as a base, then create your own favorites by mixing up the fruits, adding spices, or trying citrus!

Swap the vanilla for fresh lime or lemon juice for a compote that has a refreshing zing.
Add warm spices, like ginger and cardamom, for a cozier taste.
Swap the strawberries for blueberries. Blueberries and rhubarb are another excellent combo. Try it in our Blueberry Rhubarb Schlumpf and Blueberry Rhubarb Pie.
Change the proportions. We use an equal amount of strawberries and rhubarb, but you can play with the amounts of each to create your own compote recipe.
Swap the sweetener for honey or maple syrup. I would start with half the amount and increase it to your tastes.