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A delicious sweet and tart compote made from fresh strawberry and rhubarb.
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5 from 1 vote

Strawberry rhubarb compote

A delicious sweet and tart compote made from fresh strawberry and rhubarb.
Prep Time5 minutes
Cook Time15 minutes
Cooling time30 minutes
Course: Condiments and spreads
Cuisine: American
Servings: 4 servings
Calories: 84kcal
Author: Mia Kouppa

Equipment

  • 1 small pot

Ingredients

  • 1 cup strawberries quartered or halved
  • ¾ cup rhubarb cut into 1/2 inch pieces
  • ⅓ cup (67 grams) sugar
  • 2 tbsp (30 mL) lemon juice
  • 1 cinnamon stick

Instructions

  • Combine all the ingredients in a small pot set over medium heat. Cook, uncovered for 15 minutes, stirring gently on occasion (See Recipe Note)
    1 cup strawberries, ¾ cup rhubarb, ⅓ cup (67 grams) sugar, 2 tbsp (30 mL) lemon juice, 1 cinnamon stick
  • Transfer the compote to a bowl to cool and serve over ice cream, yogourt, oatmeal or cake. Enjoy!

Notes

Stirring ingredients: We like to swirl the pot around as opposed to using a spoon to stir the ingredients in order to keep the fruit from breaking down more than it has to.
Any leftover compote can be stored in the refrigerator for up to 3 days.

Nutrition

Calories: 84kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 133mg | Fiber: 2g | Sugar: 19g | Vitamin A: 31IU | Vitamin C: 26mg | Calcium: 35mg | Iron: 1mg