How to Make Strawberry-Rhubarb Compote - A Step-by-Step Guide

With the arrival of spring, it's time to celebrate the bounty of fresh produce that comes with the season. One of the most delicious and versatile combinations of spring fruits is strawberry and rhubarb. This dynamic duo comes together to make a delightful and flavorful compote that can be used in a variety of ways. Whether served over ice cream, yogurt, pancakes, or as a topping for desserts, this strawberry-rhubarb compote is a perfect way to brighten up any dish.

Strawberries and r...

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Ingredients

  • 2 cups chopped fresh strawberries
  • 2 cups chopped rhubarb
  • ⅓ cup brown sugar
  • ⅛ teaspoon salt

Information

  • Cook Time: 20 mins
  • Additional Time: 40 mins
  • Total Time: 1 hr
  • Servings: 16
  • Yield: 16 servings

  • Combine chopped strawberries and rhubarb in a saucepan. Add sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 10 minutes.
  • Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool, about 30 minutes. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.
  • Nutrition

    27 cal.

    • Total Fat: 0g
    • Sodium: 20mg
    • Total Carbohydrate: 7g
    • Dietary Fiber: 1g
    • Total Sugars: 6g
    • Protein: 0g
    • Vitamin C: 13mg
    • Calcium: 20mg
    • Iron: 0mg
    • Potassium: 82mg