This homemade strawberry rhubarb compote is easy to make and so delicious!
What is compote?
Compote is fruit that is preserved or cooked in syrup. It’s super flavourful, sweet and you can make it in 30 minutes or less!
I love making my own condiments and compote is one of my absolute favourites because there are so many different ways to use it!
Different ways to use compote:
- Add to your chia pudding.
- Add it on top of cheesecake.
- Serve on a charcuterie board.
- Heat it up and put on vanilla ice cream.
- Serve on biscuits for a quick an easy strawberry shortcake.
- Spread on toast (add a little bit of ricotta to really amp it up!)
- Add flavour to your morning oatmeal, pancakes or french toast.
- Use it as a filling to make these incredible strawberry rhubarb rolls with goat cheese icing!
I hope that you enjoy this fresh summer compote as much as I do! If you make this recipe, be sure to let me know in the comments below, and tag me on Instagram or Pinterest @wholisticfoodie and use the hashtag #wholisticfoodie!
- This recipe uses white sugar, which is unusual for me to use in a recipe on Wholistic Foodie. If you prefer to use a sugar that is not refined, I would suggest using 1/4-1/3 cup of either honey or maple syrup instead.
Strawberry Rhubarb Compote
- June 17, 2020
- 250 ml
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- 2 C strawberries, roughly chopped and greens removed
- 1 1/4 C rhubarb, roughly diced
- 1/2 tbsp lemon juice
- 1/2 C sugar
- 1 tsp cinnamon
- Step 1
- In a medium sized sauce pan, add strawberries, rhubarb, lemon juice, sugar and cinnamon, then give it a stir. Bring to a gentle boil over medium-high heat (this will take approximately 5 minutes), then reduce heat to low-medium. Let the fruit simmer for 20-25 minutes or until it has reduced to about 1 cup. Remember to stir often to prevent burning!
- Step 2
- While the compote is simmering, start to mash the strawberries and rhubarb with a fork or a potato masher. It doesn’t have to be perfect, just mash until it is at your desired consistency.
- Step 3
- Transfer compote to a heat safe dish and let cool before covering. Store in fridge in an airtight container for up to 2 weeks.