Compote of Rhubarb and Strawberries

This sweet and tangy compote is the perfect way to enjoy the fresh flavors of rhubarb and strawberries. It’s simple to make and adds a delicious twist to yogurt, pancakes, or ice cream.

Cooking Tips

Use ripe strawberries for the best sweetness.
Cut rhubarb into even pieces to ensure even cooking.
Stir gently and cook on low heat to avoid breaking down the fruit too much.

Ingredients 0/7

2 cups rhubarb, cut into 1/2 inch pieces 2 cups strawberries, hulled and quartered ¼ cup water 3 tablespoons fresh orange juice 2 tablespoons honey, or more to taste 1 star anise pod 1 pinch salt

Why This Recipe Is So Delicious

This compote is a perfect balance of tart and sweet flavors. It uses fresh, seasonal ingredients that come together quickly. It’s a light and refreshing treat that works well any time of day.

Directions

Put the rhubarb, strawberries, water, orange juice, honey, star anise, and a pinch of salt into a small pot. Heat everything over medium until it just starts to boil. Once it’s boiling, lower the heat, cover the pot, and let it gently simmer for about 5 minutes. Then take the lid off and keep simmering until the fruit softens and breaks down a bit, which should take another 5 minutes or so. Turn off the heat and let the compote cool completely in the pot. When it's cool, fish out the star anise and spoon the compote into jars. Store it in the fridge and try to enjoy it within a few days.

334

people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

Serving Tips

Serve warm over yogurt or ice cream for a simple dessert. It also pairs nicely with pancakes or toast for breakfast. You can enjoy it chilled as a refreshing snack too.

Food Storage Tips

Store the compote in an airtight container in the fridge. It will keep fresh for up to five days. Reheat gently on the stove or enjoy cold straight from the fridge.