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Strawberry Rhubarb Compote

 Strawberry Rhubarb Compote
This quick compote will be a hit for your family. I love to add it to ice cream.—Fay Bellgardt, Montrose, Colorado
24 ServingsPrep/Total Time: 20 min.


  • 5 cups chopped fresh or frozen rhubarb (about 12 stalks)
  • 1/2 cup water
  • 1/4 cup sugar
  • 2 cups fresh strawberries, hulled and halved
  • 1/8 teaspoon ground ginger


  • In a large saucepan, combine rhubarb, water and sugar. Bring to a
  • boil. Reduce heat; simmer, uncovered, 10-15 minutes or until rhubarb
  • is tender, stirring occasionally. Stir in strawberries and ginger.
  • Serve warm or cold. Yield: 6 cups.