Strawberry Rhubarb Compote

Tangy rhubarb and sweet, juicy strawberries join forces in this 15 minute Strawberry Rhubarb Compote recipe. This make ahead-friendly recipe is perfect paired with ice cream, pound cake, pancakes, yogurt, and more.

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Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: 8

Calories: 51kcal

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

Instructions

In a small sauce pan, stir together the rhubarb, strawberries, sugar, orange peel, and water.
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 the vanilla. If desired, use a berry smasher to break up any larger chunks of fruit. Remove from heat.
Compote can be served warm or cold. To store, cool completely, then store in a sealed container in the fridge for up to 10 days.

Notes

For a warm, cozy flavored compote, add a few pinches of dried ginger and/or cardamom.
For a fresh, zingy compote, swap the vanilla for lemon or lime juice and use lemon zest instead of orange.

Equipment

Potato Masher

Course Condiments & Sauces, Dessert

Cuisine American

Keyword strawberry rhubarb compote

Nutrition