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Strawberry-Rhubarb Compote

User Rating 4.5 Star Rating (6 Reviews)


Strawberry-Rhubarb Compote

Strawberry-Rhubarb Compote

Fiona Haynes
Sweet strawberries and tart rhubarb are a delicious combination in this sweet yet tart compote. Serve warm over pancakes and waffles, or cold over angel food cake or in trifle or parfait.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


  • 1 pound rhubarb (between 4 and 6 stalks)
  • 1 pint strawberries
  • 3/4 cup sugar
  • 1/3 cup orange juice


Cut rhubarb into half-inch slices. Hull and halve strawberries, or cut into quarters, depending on size.

Place cut rhubarb in a large saucepan. Add sugar and orange juice. Heat on medium heat. Bring to a boil, then reduce heat to a simmer. Add strawberries and cook fruit mixture for 10-12 minutes until softened.

Makes 4 cups.

Per 1/2 cup serving: Calories 106, Calories from Fat 2, Total Fat 0.2g (sat 0g), Cholesterol 0mg, Sodium 2mg, Carbohydrate 25.1g, Fiber 1.9g, Protein 0.8g

User Reviews

Reviews for this section have been closed.

 5 out of 5
Strawberry-Rhubarb Compote, Member Rob_Emanuel

Great recipe. We added a vanilla bean (split) and used <1/2 a cup of brown sugar - delicious!

6 out of 6 people found this helpful.

See all 6 reviews

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