Strawberry Rhubarb Compote

Strawberry Rhubarb Compote

As the summer months roll around, one of my favorite things to do is visit the local farmer’s market to gather fresh fruits and vegetables. Among my top picks are always the juicy red strawberries and pink stalks of rhubarb that I start seeing pop up in spring. There’s something about their colors and flavors that symbolize the start of warmer days.

When strawberry rhubarb season arrives, I’m always looking for new ways to use two of my favorite ingredients. Over the years I have made pie, cheesecake, and bars and cupcakes- basically if there is a recipe I can make with the strawberry rhubarb combo I’ll do it!  This simple compote is another delicious way to use these ingredients. It’s an easy recipe, comes together quickly, and can be used so many different ways. Stay tuned while I break it down:

Strawberry Rhubarb with sugar and lemon

Ingredients for Strawberry Rhubarb Compote Recipe:

  • Fresh strawberries, hulled and sliced into small pieces (not on using frozen fruit below.)
  • Rhubarb, diced
  • Juice of half a lemon and lemon zest
  • Cornstarch
  • White sugar (or an alternative sweetener like maple syrup.)



  1. In a medium saucepan over medium heat, toss the sliced strawberries and diced rhubarb with sugar and corn starch.  Add lemon juice. 
  2. Cook the fruit mixture over medium heat, stirring occasionally, until the rhubarb breaks down and the strawberries release their juices, about 5-10 minutes. 
  3. Reduce the heat to low and simmer the compote for an additional 10-15 minutes, or until it reaches your desired consistency. If you prefer a jam-like consistency, you can continue to simmer it for a little longer.
  4. Once the compote has reached your desired thickness, remove it from the heat and let it cool to room temperature. The compote will continue to thicken as it cools.
  5. Once cooled, transfer the compote to a mason jar or airtight container. It can be stored in the refrigerator for up to a week or frozen in a freezer-safe bag for longer storage.

Now that you have this delicious strawberry rhubarb compote, here are some of my favorite ways to enjoy it:

So next time you find yourself at the farmer’s market or strawberry picking at your local farm, be sure to grab some fresh strawberries and rhubarb to make this simple and delicious compote. (Or freeze your seasonal strawberries and rhubarb so you can make this anytime- it’s the best way to savor the flavors of summer all year round!)

Strawberry Rhubarb Compote

Can I make Rhubarb Strawberry Compote with frozen fruit?

Yes you can. The frozen fruit will let off more water as it thaws though so make sure to cook the compote for a little longer while it thickens. 

More Strawberry Rhubarb Recipes:

Strawberry Rhubarb Compote

Strawberry Rhubarb Compote


  • 2 cups fresh strawberries, sliced
  • 2 cups fresh rhubarb- diced into small pieces
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 2 tablespoons corn starch


  1. Combine rhubarb, strawberries and lemon juice in 2-quart saucepan.
  2. Cover; cook over medium heat, stirring occasionally, until fruit is
  3. tender (8 to 12 minutes). (Test a piece of rhubarb to make sure it's soft.)
  4. Combine 1/2 cup sugar and cornstarch in small bowl. Stir into fruit
  5. mixture. Continue cooking, stirring constantly, until mixture comes to a
  6. boil (about 1 minute). Continue boiling until thickened (1 minute).
  7. Once the mixture has cooled, place it in the bowl of a food processor and pulse until the big pieces are broken down, but don't totally pureé it.
  8. Use immediately or keep in an airtight container in the fridge for up to a week.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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  1. I’m loving all the jams and compote recipes I’m seeing all over the blogs. They really are great! I’d love to see this in a thumbprint cookie or something.

  2. I love that you guys are taking ballroom classes, and congrats on the new camera lens. I’m currently saving up for mine but then something else comes up and I keep using that money. Oops. Also, great idea of using up your bruised berries for this compote!

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