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Strawberry Rhubarb Compote
5 from 20 votes

Strawberry Rhubarb Compote

Cooked gently until thick and soft, this Strawberry Rhubarb Compote blends fresh strawberries and rhubarb with honey and a splash of water. The mixture becomes a sweet-tart sauce suitable for topping desserts, breakfast dishes, or enjoying as a spread, accenting the natural fruit flavors with mild sweetness.

Servings: 11 servings
Calories: 33 kcal
Course: Dessert, Breakfast, Brunch
Cuisine: American

Ingredients

  • 1 lb strawberries (washed and dried)
  • 1 lb rhubarb (leaves removed and stalks washed)
  • 2 tbsp honey
  • 1 tbsp water

Instructions

    Cup of Yum
  1. Hull strawberries and cut into quarters.
  2. Cut rhubarb in 2 inch slices.
  3. Combine compote ingredients in a saucepan, bring to a boil and gently simmer over medium-low heat until reduced and thickened and the fruit has softened, about 15 minutes.
  4. Remove from heat.

Notes

  • This recipe yields approximately 2 3/4 cups of compote, enough for several servings or to store for later use.

Nutrition Information

Serving 1/4 cup Calories 33kcal (2%) Carbohydrates 8g (3%) Protein 0.6g (1%) Fiber 1.7g (7%) Sugar 5g (10%)

Nutrition Facts

Serving: 11 servings

Amount Per Serving

Calories 33

% Daily Value*

Serving 1/4 cup
Calories 33kcal 2%
Carbohydrates 8g 3%
Protein 0.6g 1%
Fiber 1.7g 7%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.