Strawberry Rhubarb Compote

A simple summer fruit topping

Every summer seems to have one recipe that quietly finds its way into everything.

For me, it's this strawberry rhubarb compote.

Sweet strawberries soften the tartness of rhubarb, creating a spoonable fruit topping that's just as happy on pancakes as it is over yogurt, ice cream, or warm doughnuts.

I like to leave some of the strawberries in larger pieces while blending the rest into a smooth purée. It gives the compote a wonderful texture and makes every spoonful a little different.

It's one of those recipes I make once and then keep reaching for all week.

Why You'll Love It

• Ready in about 20 minutes

• Sweet and tangy

• Perfect balance of smooth and chunky

• Delicious with breakfast or dessert

• Keeps well in the refrigerator

Ingredients

Makes about 2 cups

• 300 g rhubarb, washed and cut into small pieces

• 300 g fresh strawberries

• 100 g sugar, or to taste

How to Make

1. Wash the strawberries and remove the stems.

2. Cut half of the strawberries into quarters.

3. Blend the remaining strawberries into a smooth purée using an immersion blender.

4. Place the rhubarb, strawberry pieces, strawberry purée, and sugar in a heavy-bottomed saucepan.

5. Cook over medium heat until the mixture comes to a gentle boil

6. Reduce the heat and simmer gently for 5–10 minutes, stirring occasionally

7. Taste and add a little more sugar if needed

8. Pour the hot compote into a clean jar. Let it cool completely before refrigerating

Serving Ideas

• Spoon over vanilla ice cream

• Serve with pancakes or waffles

• Add to yogurt or oatmeal

• Enjoy with warm biscuits or scones

• One of my favorite ways to enjoy it is with warm Strawberry Doughnuts

A Little Tip

This compote keeps well in the refrigerator for about a week or even more, making it easy to enjoy throughout the strawberry season.