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Strawberry Rhubarb Compote

June 6, 2012 by Audra 19 Comments

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Last Saturday, Andy and I took our second ballroom dancing class- hoping to get some moves before the big day. It was a total blast and afterwards, we excitedly roamed around midtown looking for a brunch spot to sip bloody marys and review our choreography, (kinda kidding but not really.) On the way, I spotted a random farmer’s market and was giddy when I saw rows and rows of farm fresh strawberries. I’ve been waiting for a chance to buy a quart or two and today seemed like the day! So, I picked up a quart of the most perfect berries I could find and we went on our way.

After brunch we decided to run some last minute errands, (including me getting a new camera lens which I’m obsessed with,) attempting to get last minute tickets to a show on B’way, and finally buying Andy a wedding suit, (success!) Anyway, after 4 hours of shlepping around the
city, my poor berries had seen better days. When I finally got home, they were pretty bruised and sad looking.

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So, with many of my baking plans for them crushed, I decided that I may as well cut them up and cook them in something-figuring more stirring and smashing couldn’t hurt. Plus- I remembered there were a few stalks of green market rhubarb waiting in my fridge, and I knew this was the perfect recipe to make.

I actually ended up using this compote in some amazing cupcakes that I will share on Friday, but I thought this compote was so fresh, easy, and delicious that it deserved a post of it’s own. I loved it with some fluffy pancakes, but the uses for it are endless. It would be excellent swirled into some plain yogurt, on toast, or even as an ice cream topping! Mmmm.

Print
Strawberry Rhubarb Compote
 
Ingredients
  • 2 cups fresh strawberries, sliced
  • 2 cups fresh rhubarb- diced into small pieces
  • 1 tablespoon lemon juice
  • ½ cup sugar
  • 2 tablespoons corn starch
Instructions
  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 ½ 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.
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Filed Under: Recipes Tagged With: Rhubarb, Strawberry

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Comments

  1. Katrina @ Warm Vanilla Sugar says

    June 6, 2012 at 11:36 am

    Such a fun spread to have for summer! Yum!

    Reply
  2. Bee says

    June 6, 2012 at 2:50 pm

    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.

    Reply
  3. Cassie @ Bake Your Day says

    June 6, 2012 at 2:57 pm

    Ballroom dancing sounds so fun! And this compote looks amazing. I can almost taste it. Gorgeous too!

    Reply
  4. Stephie @ Eat Your Heart Out says

    June 6, 2012 at 5:24 pm

    Forget putting it on pancakes, put it on my finger and right into my mouth! Dang.

    Reply
  5. Averie Cooks says

    June 6, 2012 at 5:34 pm

    I love making strawberry-based jams and sauces…this looks heavenly!

    Reply
  6. Me And My Sweets says

    June 6, 2012 at 9:08 pm

    This looks and sounds lovely! I would like to invite you to My Sweet Party where the theme for June is Summer Fruits.

    Such a great combo! I would love you to join My Sweet Party with these little nibbles:-) The theme for June is Summer Fruits.

    http://meandmysweets.blogspot.co.uk/2012/06/my-sweet-party-june-summer-fruits.html

    Reply
  7. dervla @ The Curator says

    June 6, 2012 at 11:05 pm

    ooooh i have strawberries and rhubarb languishing in my fridge, excellent!

    Reply
  8. RichardLAnderson says

    June 7, 2012 at 7:01 pm

    http://goo.gl/Aa6Q7

    Reply
  9. Chung-Ah | Damn Delicious says

    June 7, 2012 at 7:56 pm

    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!

    Reply
  10. Krissy's Creations says

    June 8, 2012 at 1:24 am

    Great idea to use those strawberries! I still haven’t baked with rhubarb, I know, crazy. But I really I’d love it in this recipe :)

    Reply
  11. Audra says

    June 11, 2012 at 2:57 pm

    You would love it Krissy- it’s like a secret amazing ingredient! :)

    Reply
  12. Audra says

    June 11, 2012 at 2:58 pm

    Ok! I will check it out! :)

    Reply
  13. Audra says

    June 11, 2012 at 2:58 pm

    Thanks Averie- I’m a sucker for strawberry too!!

    Reply

Trackbacks

  1. Saturday Adventure at the Corvallis Farmers’ Market | A Tablespoon or Two says:
    April 22, 2013 at 8:39 pm

    […] a little over a pound of rhubarb and a pint of strawberries. I am thinking of making some sort of strawberry rhubarb compote or possibly incorporating the two ingredients into a pie. I took a gander at Pinterest this morning […]

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  2. Strawberry Rhubarb Compote | A Tablespoon or Two says:
    April 23, 2013 at 11:43 pm

    […] grew for the strawberry rhubarb compote to finish cooking. I found the recipe on the adorable Baker Chick Blog and am now incorporating it into every meal. Since it has been in my fridge for the past day, I […]

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  3. Strawberry Macarons by runningtothekitchen.com | Sweet Mozzarella says:
    June 5, 2013 at 6:15 am

    […] 3-4 tablespoons strawberry rhubarb compote […]

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  4. Strawberry macarons says:
    October 24, 2013 at 8:48 pm

    […] actually made a strawberry rhubarb compote recipe of Audra’s that we were going to fill these with initially. It tasted absolutely delicious […]

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  5. Macaron Monday – Strawberry & Rhubarb Macarons | says:
    March 9, 2015 at 10:43 am

    […] the recipe I used featured a strawberry and rhubarb compote (recipe from The Baker Chick Strawberry & Rhubarb Compote).  Out of season strawberries when cooked down and sweetened are perfect!  My […]

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  6. Strawberry Rhubarb Almond Danishes says:
    May 28, 2016 at 11:16 pm

    […] puff pastry makes these so.freaking.easy. I had made some Strawberry Rhubarb Compote a few days before so I just layered some almond paste, (this was my first time using it, it comes […]

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