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Strawberry Rhubarb Compote Recipe

Strawberry Rhubarb Compote Recipe

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. YIELD:24 servings


  • 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


  • 1. 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.

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Quiltedbeaders User ID: 6757245 5298
Reviewed 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."

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