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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 cups


  • 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.

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  • pelison
    Mar 17, 2018

    No comment left

  • Quiltedbeaders
    May 25, 2013

    This is a nice sweet/sour sauce that went wonderful with our pork chops. I added just a squeeze of fresh lime juice and used a slice of fresh ginger instead of the ground ginger. This will be a staple in my refrigerator.