My Homemade Strawberry Rhubarb Compote Recipe  Product Review Cafe 2
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My Homemade Strawberry Rhubarb Compote Recipe


My Homemade Strawberry Rhubarb Compote Recipe

My Homemade Strawberry Rhubarb Compote Recipe

Depending on where you live, rhubarb is thriving right now and strawberries are at their finest.  What better time than to start making pies, cobblers, shortcakes and other delicious strawberry rhubarb concoctions!  I have been eating more healthy so I am skipping the pies and fore mentioned goodies this year.   Instead, I am making a strawberry rhubarb compote to spoon over french vanilla frozen yogurt.

For those who many not know, a compote basically just cooked fruit in a simple syrup (sugar and water). It is easily confused with a chutney, however a chutney usually has a vinegar ingredient and can include veggies.

Here is the super simple recipe:

What You Need- 

1 Pint of Fresh or Frozen Strawberries – Cut into Quarters

4-8 stalks of rhubarb, this will really depend on your love for rhubarb and the size of the stalks.  I used 6 stalks that were about 1/2 inch and about 16 inches long.  Chop into 1/4- 1/2 pieces

1 Cup of Sugar or Sugar Substitute (check your box for conversion chart)

Usually a simple syrup is equal parts of sugar and water HOWEVER-  if you are using frozen strawberries you will have liquid from those when they cook, so start out with 1/2 Cup of water and add a little if you think you need it.

Sauce pan depends on how much fruit you useo

What To Do – 

Prepare the fruit as mentioned above.

Add the sugar, water and rhubarb to the sauce pan and cook on a rolling boil until it is the texture you will like.  I like the rhubarb to be cooked down all the way and then I leave the strawberries chunkier.

Add the strawberries about 2  minutes before your rhubarb is done

Cook for just a few minutes if you want some texture to the berries

Remove from heat, let cool for a few minutes

Pour into Canning jars , cover tightly, let cool completely before putting in the fridge.

You can also store this in an airtight container, it just will not last as long and may create excess moisture inside the container.

I suggest  a maximum of 2 weeks in the fridge if canning jars are used and 1 week if using a container and cover. 

The mix will thicken as it cools

Spoon over ice cream, pound cake, waffles or anything you wish!

If you are not very familiar with rhubarb, you can read more about it and how to grow it here : How To Grow Rhubarb 

 

 

 

 

 


Samantha hails from Virginia and is a proud wife to a retired Deputy Sheriff and mother to two amazing little boys named Jack & William. A veteran product reviewer; Samantha has been reviewing products for 8 years and offers high quality product reviews with original photography.

Samantha hails from Virginia and is a proud wife to a retired Deputy Sheriff and mother to two amazing little boys named Jack & William. A veteran product reviewer; Samantha has been reviewing products for 8 years and offers high quality product reviews with original photography.

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