We include only the good stuff in this naturally sweetened strawberry rhubarb compote. The fresh strawberries balance out the tartness of the rhubarb, the orange juice adds a nice zestiness and a touch of honey rounds out the whole flavor profile to give you a sweet, tart experience that pops in your mouth. So good by itself or paired with yogurt, ice cream or pancakes.
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Naturally Sweetened Strawberry Rhubarb Compote
There is something about rhubarb that always makes me super excited. It reminds me of my childhood in Ireland and of summer days as we always seemed to have an abundance made up in the fridge to serve over ice cream.
These days I love nothing more than buying up all the rhubarb at the farmers market when the price drops and whipping up a huge batch of this compote to store in the fridge for the year.
What is in This Strawberry Rhubarb Compote and What Do I Do With It?
We include only the good stuff in this naturally sweetened strawberry rhubarb compote. The fresh strawberries balance out the tartness of the rhubarb, the orange juice adds a nice zestiness and a touch of honey rounds out the whole flavor profile to give you a sweet, tart experience that pops in your mouth. So good.
Pair your strawberry rhubarb compote with:
- yogurt and granola for breakfast;
- swirl it into plain yogurt for a homemade sweetened yogurt for the kids without all the added sugar;
- add a dollop on top of your ice cream;
- fancy up a glass of milk by blending a big dollop with some ice (or ice cream) for a different kind of milkshake;
- add some on top of fresh bread with ricotta for a sweet snack for lunch;
- add it to some cottage cheese if you need some protein but still crave something sweet;
- spread on pancakes, waffles, muffins or scones.
The possibilities are endless. I also like to eat it warm from the pot after whipping up a batch.
Need more ideas for using strawberries in the peak of their season? Check these out:
- Healthy Strawberry Rhubarb Oat Bars from My Kitchen Love;
- Cheesecake Keto Fat Bombs from Savory Tooth;
- Clean Eating Strawberry Syrup.
Any other ideas on what you can do with your strawberry rhubarb compote? Leave a comment and let me know.
Happy eating.
We include only the good stuff in this naturally sweetened strawberry rhubarb compote. The fresh strawberries balance out the sourness of the rhubarb, the orange juice adds a nice zestiness and a touch of honey rounds out the whole flavor profile to give you a sweet, tart experience that pops in your mouth.
- 1 cup rhubarb chopped into 1 inch pieces
- 1 cup strawberries hulled and quartered
- 1 orange juiced
- 1/4 cup cold filtered water
- 2 tbsp honey or agave nectar
- pinch sea salt
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In a small saucepan add the rhubarb, strawberries, orange juice, water, honey, and sea salt. Cover and allow to come to a boil. Reduce to a simmer, remove lid and and allow to simmer for 10 minutes. At this point most of the fruit should have broken down, remove from heat.
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Using a potato masher, mash the fruit and make the compote smoother.
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Taste and add more honey if needed.
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Allow to cool for 10 minutes (the compote will thicken as it cools), then transfer the compote to a glass jar with a lid. Cool, uncovered at room temperature until it’s no longer hot. Pop on the lid and transfer to the fridge to chill for at least 4 to 6 hours before using. See notes for serving suggestions.
Serving Suggestions:
- yogurt and granola for breakfast;
- swirl it into plain yogurt for a homemade sweetened yogurt for the kids without all the added sugar;
- add a dollop on top of your ice cream;
- fancy up a glass of milk by blending a bog dollop alongside some ice (or ice cream) for a different kind of milkshake;
- add some on top of fresh bread and ricotta for a sweet snack or lunch;
- add it to some cottage cheese if you need some protein but still crave something sweet;
- spread on pancakes, waffles, muffins or scones.
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I haven’t had rhubarb for years, but this beautiful recipe has me ready to dig right in. Great job!
Oh yay!! I love rhubarb but always forget all about it until I nearly miss the season completely
I always make compote whenever I have fresh strawberries on hand. The addition of rhubarb sounds awesome! I can’t wait to try this combo!
Compotes are just the best aren’t they. Especially if you have lots of fruit ripening all at once
I love the combination of strawberry and rhubarb, and I love that you’ve added some citrus punch here too. It’s a great combination! I make a fairly low-sugar (but still more sugar than this recipe) strawberry-rhubarb balsamic jam every year for canning, but I like this simple and fruit-forward version quite a lot too! Loved your story about flying solo too – I toooootally understand. Just last fall I flew without my kids for the first time in 5 years and it’s exactly that mix of relief and guilt (mainly guilt for leaving my wife to take care of everything!). I’m travelling again this fall – maybe I’d better leave some jam behind 🙂
Oh I love the sound of that strawberry rhubarb balsamic jam!
Enjoy your break! I couldn’t resist a king size bed all to myself either! I love to make rhubarb compote and keep it in the fridge to add to just about anything – I love how you minimized the sugar, I do the same, I like it a bit tart!
It’s the best right! The strawberries are sweet enough that we didn’t even miss the sugar, plus i dont feel so bad if the kids scarf it down if there is no added sugar in there 🙂
Im a new convert to rhubarb…. and just got a ton of it at the farmers market … I cant wait to try this out! It sounds so so good!
It’s the best!
I truly love this combination. We used to have rhubarb at our old house and my son loved when I made jelly. I wish I still had it. I think I’ll save your recipe and see if I can’t get some rhubarb at the Farmer’s Market. Oh, and don’t feel guilty! I hope you had a lovely trip.
I did, thank you Marisa!! I need to plant some rhubarb of my own next season, it always goes way too quickly at the farmers market
Ohh, this compote looks delicious! I love the idea of putting a scoopful over my yogurt. I’ll be picking up some rhubarb and strawberries to I can make this right away. Such a simple and delicious way to use seasonal fruits.
Simple is the best 🙂
Dang! he possibilities really are endless with this good stuff! I haven’t had strawberry + rhubarb *anything* in far too long. I need to change that stat, and it might as well be with this glorious spread!
This looks sensational. I imagine putting this in my yogurt parfait, or on top of pancakes. My kids would love this on toast or waffles. It looks really easy to make too. Thank you for sharing!
So easy to make, my kids have been requesting it every day on their breakfast 🙂
What a good momma!! I’m sure they loved their snack- and I hope you loved your vacation 😀 I need this- I’m rhubarb obsessed!
Oh I LOVED my vacation, thank you 🙂
I’ve actually never tried rhubarb in my compote before. Can you believe it?! I’ve always been a strawberry kinda girl but I think you’ve got me convinced to throw some rhubarb in my next batch!
It’s great, adds just a little bit of a different flavor and tames the sweetness of the strawberries
This classic combo is so delicious..in ALL ways. I would not even consider eating rhubarb without strawberries included. This recipe can be used on so many wonderful ways. With fresh berry season just ramping up…this is the perfect way to enjoy the fruits of the season.
Oh my goodness.. I’m going to Salt Lake City for a conference in September and I can’t wait for 3 nights in a king bed ALONE!!!! ahhhhhhhhhh.. I’ll have no problem pushing down my mom guilt – lol!!
I absolutely love your recipe for Strawberry Rhubarb Compote! I love the idea to use it in a milkshake or in cottage cheese. Yum!
Oh it was glorious, I got to sleep all night long without someone yelling ‘MAMA’ at the top of their lungs 🙂 I will have no problem with the mom guilt next time!!