Strawberry Rhubarb Compote
This easy strawberry rhubarb compote makes a sweet-tart bright sauce in just 15 minutes! Spoon it over yogurt, swirl it into oatmeal, or use it to upgrade toast.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Yield
- About 2 cups
Ingredients 7
- 12 oz fresh strawberries (2 cups diced)
- 8 oz rhubarb (2 stalks or 1 ½ cups chopped)
- ⅓ cup sugar (or substitute maple syrup or honey if desired and omit the water; see Notes)
- 1 tablespoon lemon juice
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 pinch salt
Method 3
- 01
Add the strawberries and rhubarb to a small saucepan with the sugar, lemon juice, and water. Cook over medium heat, stirring occasionally while it bubbles gently, about 10 to 15 minutes until the fruit is fully broken down and the texture is glossy. If necessary, mash the strawberries to the desired texture with a potato masher or fork.
- 02
Remove from the heat and stir in the vanilla and salt. Taste and add additional sugar if desired, depending on the ripeness of your berries. The compote will thicken as it cools. If it’s too thick, add a little water.
- 03
Serve warm or cooled slightly. Store in a sealed container refrigerated for up to 2 weeks (or cool and freeze up to 6 months). Serve on toast or swirled into yogurt (with granola for a “strawberry rhubarb crisp” flavor). For a dessert, serve over vanilla ice cream.
Provenance
- recipe-clones/acouplecooks-data
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