This Simple Strawberry Rhubarb Compote celebrates the finest of spring produce! Down here in the South, Rhubarb is piled high at farmer’s market just begging to be made into something delicious. I feel as though Rhubarb is an under appreciated vegetable. Sure you can toss it in a pie or pickle it, but what else? Rhubarb is sweet and tart and very versatile with not only sweet fruits and desserts, but it pairs nicely with savory dishes as well.
We were up in the North Carolina Mountains last weekend and they have the best roadside farm stands that I’ve ever been too. Whenever we plan to go that way, we stop a few of my favorites that always have amazing strawberries – seriously the best strawberries I’ve eaten. We can’t stop eating them. We will eat half of them on the way home.
I can’t help myself when I go to a farmers market – I’m the worst. I go in for one thing and come out with a car full of produce and a hanging plant. It’s so exciting and inspiring! That’s how I felt when I saw the Rhubarb, while holding my basket full of sweet strawberries. This Simple Strawberry Rhubarb Compote was going to be just the burst of spring I was craving.
Compote is such an ugly word for something so freakin’ delicious. It’s is not thick and overly sweet like a jam or jelly, it honestly uses very little sugar at all. It really allows the natural sweetness of the fruit to come out. It’s a little chunky and a little saucy. It’s a little tart and a little sweet. The flavors are so intense that it makes my taste buds zing!
I love to pair it with warm biscuits and a slice of rosemary ham or smoked turkey for that perfect sweet, tart, salty, savory, buttery bite. This would be a lovely way to start out a brunch or an addition to a baby or bridal shower menu. Spoon this Simple Strawberry Rhubarb Compote on top of a slice of angel food cake or pound cake. Dollop a little whipped cream on it and you’ve got a decadent and delicious dessert. Or eat it right out of the jar, it’s just lovely.
Other Recipes you may enjoy:
- 2 cups Strawberries, washed, hulled, and halved
- 2 cups Rhubarb, diced into 1/2 inch cubes
- 1/4 cup Brown Sugar or Splenda Brown Sugar Blend
- In a medium sauce pan, combine rhubarb, strawberries, and brown sugar. Allow to sit for about 5 minutes. Cook mixture over medium high heat for 15 minutes, until bubbly and the rhubarb has softened. Cool and enjoy!
- This can be frozen or it will keep in the fridge for several days. Serve on biscuits, with chicken or pork, or as a dessert topping on cake or ice cream.
Simple Strawberry Rhubarb Compote | No Need to Measure Recipe
- 2 cups Rhubarb
- 2 cups Strawberries
- 1/4 cup Splenda Brown Sugar Blend or Brown Sugar
- Cook rhubarb, strawberries and brown sugar over medium heat for 20 minutes.
- Allow to cool and serve as you like!
Elise Cohen Ho says
I am the same way at the Farmer’s Market. I just love it there. There are so many fun things to try.
This is so yummy looking, and simple too (winner for me!) I always have excess rhubarb that goes to waste so having another recipe in my belt is a bonus! Looking forward to trying it out!
What a lovely recipe! Strawberries and rhubarb are a lovely combination and I love how easy a compote like this is to make.
Marie-Pierre Breton says
I was thinking about making some last week! I miss rhubarb and strawberry mix sooo much! Gonna look out for some nice rhubarb now!
Gloria @ Homemade & Yummy says
This classic flavour combo never goes out of style. From baked goods to preserves…like this, it is always a hit.
Rhubarb season is underway here. I love the idea of making a compote as a sandwich spread.
Danielle Cushing says
I hate buying jams and jellies at the grocery store. This spread looks so easy!
Sarah James @ Tales From The Kitchen Shed says
Rhubarb and strawberries are one of my favourite fruit combinations. What a great recipe to use the fruit, I really like the idea of serving with warm biscuits and a slice of ham, delicious.
I know what you mean, I also get carried away at farmers markets! This compote sounds wonderful, good fresh ingredients, so you know what you are eating!
Lynne Curry says
I love your description of leaving the farmers market with a car load of produce and a hanging plant. LOL. That is such the excitement of local and seasonal produce, isn’t it? Love rhubarb, too, for both sweet and savory. And that this recipe works for all of the above. Perfect! Pinned.
Mmmm! This sounds really good! I’ve made strawberry jam before never strawberry and rhubarb jam. I bet the two flavors together are delicious. I’m the same way with farmers market. Go in with one thing in mind and come out with tons of goodies. I love it though.
I bet this would be delicious on some brie and crackers!
Oooh, I bet it would be. Thanks for the tip!
oh so yummy the flavors of strawberry and rhubarb together is one of my favorites.
Fred Nonterah says
I would love to try this combination, I must be missing out big time because I haven’t tried rhubarb yet. I would love it on a vanilla ice cream.
Jackie Garvin says
I’ve always lived too far south to grow rhubarb and I’ve never eaten it. I love your use of this classical paring in a compote. Save me one of those Buttermilk Biscuits!
I live in GA – where are you? You can’t get to much further south! lol.
I’m the same at the farmer’s market – it always means I come home with more produce than I know what to do with. This looks like a great recipe to use up any extra rhubarb this year.
Oh I love strawberry and rhubarb it is so good the combination is amazing and this compote.
To put on just about everything, like oatmeal or some biscuits, warm bread.
What a simple recipe, it sounds delicious. I love rhubarb but it’s so hard to grow in Italy.
Yum! Strawberries and rhubarb are everywhere in Eastern Washington at the moment, so I’ll definitely give this a shot. I also love the idea of pairing it with savory things!
Allison hanson says
Strawberry and rhubarb is one of my favorite sweet combinations. My grandfather grew in his backyard and every taste takes me back there.