• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

True North Kitchen

  • Recipes
  • Browse by Category
  • About Me
  • Contact/Work with Me
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Browse by Category
  • About Me
  • Contact/Work with Me
×

Home » Recipes

Strawberry Rhubarb Compote (Easy Strawberry Rhubarb Sauce)

Published: May 2, 2023 by Kristi · This post may contain affiliate links.

Jump to Recipe Print Recipe

Looking for a fresh and easy recipe to celebrate the classic combination of strawberry and rhubarb?

This Strawberry Rhubarb Compote is a deliciously sweet and tangy sauce that is incredibly versatile: Serve it warm over ice cream, pancakes or your morning bowl of oatmeal. Or spread it on buttered toast and use it in place of jam. Or bake it into a batch of scones!

Ready to make Strawberry Rhubarb Compote in your own kitchen? Keep reading for step-by-step instructions to make this easy recipe at home along with several delicious serving suggestions.

Strawberry Rhubarb Compote in a jar next to a spoon and strawberries.

Why This Recipe Works

  • This easy strawberry rhubarb sauce contains a straightforward, short list of ingredients.
  • This simple compote cooks quickly on the stove and is done in less than 30 minutes.
  • Not only is this sauce incredibly versatile with dozens of delicious ways to put it to good use in your kitchen, it also stores well, both in the refrigerator and the freezer. You can always have some on hand when you are in the mood for something sweet, tangy and delicious!

The Ingredients

Labeled ingredients for Strawberry Rhubarb Compote.l
  • Strawberries. It goes without saying that the better the berries, the better the compote, BUT even regular old supermarket strawberries taste great in this recipe.
  • Rhubarb. Fresh or frozen rhubarb works just fine here, and there is no need to defrost first it if you are using frozen.
  • Salt. A little pinch of salt really offsets the sweetness of this compote and heightens the flavors.
  • Sugar. Because rhubarb is quite tart, most recipes containing rhubarb have a fair amount of sugar. The modest half cup called for here is the perfect amount to really showcase the strawberries and rhubarb without making the compote overly sweet. Feel free to substitute brown sugar in place of the white if you like.
  • Half of a Vanilla Bean. Fresh vanilla bean is so delicate and fragrant in this recipe, and the little flecks of the vanilla paste are visually appealing in the final result. That said, feel free to substitute ½ teaspoon of vanilla extract for the vanilla bean instead.

How To Make This Recipe

  • Place the cut strawberries, rhubarb, sugar, salt and water in a medium saucepan.
  • Scape out the seeds of your vanilla bean pod by cutting one side of the pod, opening it up like a book and scraping the inside with the back of your knife. Add the vanilla bean paste and the pod to the saucepan along with the other ingredients.
Rhubarb and strawberries in a saucepan with sugar.
Person scraping vanilla bean paste out of a vanilla bean with the back of a knife.
  • Bring to a simmer over medium heat. Reduce the heat to medium low and continue to cook, stirring occasionally, until the fruit becomes really tender, about 20-25 minutes. Remove from the heat and cool slightly. Mash with a potato masher or a fork until the mixture is saucy but with a few chunks of strawberry remaining. Remove the vanilla bean pod and discard.
Strawberry Rhubarb Compote in a saucepan.
Potato masher in a saucepan with Strawberry Rhubarb Compote.

Strawberry Rhubarb Compote Serving Suggestions

  • Use it in place of jam on your morning toast.
  • Bake it into a batch of these Strawberry Rhubarb Barley Scones or use inside of a turnover or pastry recipe.
  • Serve it warm over pancakes or waffles.
  • Spoon it next to a slice of cheesecake or a simple cake such as this almond cake or this cardamom bundt cake.
  • Dollop it on top of crackers or crispbread spread with cream cheese for an afternoon snack.
  • Make a batch of Scandinavian Almond Tarts and spoon a little compote inside (maybe add a little whipped cream on top!). It's like a mini strawberry rhubarb pie!
  • Warm it slightly and spoon it over ice cream.
  • Add a spoonful to your morning bowl of oatmeal.
  • Spoon a dollop next to your favorite granola and yogurt (it's like having strawberry rhubarb crisp for breakfast!)
  • Use it in place of the strawberry filling in this roll cake.
  • Use it in place of the blueberry filling in these crumble bars.
Vanilla ice cream in a bowl topped with Strawberry Rhubarb Compote

FAQs

What is a compote?

A compote is a fruit preserve that is cooked slowly over low heat in a sweet syrup. Typically compotes are not as sweet as jams or preserves and are more rustic in appearance, perhaps with some of the chunks of fruit remaining intact.

How Do I Store this Strawberry Rhubarb Compote?

It will keep in the refrigerator tightly sealed in a jar or other container for about two weeks. For longer storage, spoon the cooled compote into a freezer-safe bag or container and freeze it for up to two months.

Variations

Once you've mastered this strawberry rhubarb sauce, why not try mixing it up with one of these delicious variations:

  • Spiced: Add ground cinnamon, cardamom and/or ground ginger to the compote as it cooks to give it a little warm spice.
  • Fresh ginger: Add a few cut slices of fresh ginger to the compote mixture as it cooks. Be sure to remove them before serving!
  • Lemon: Add the zest of one lemon and up to a tablespoon of fresh lemon juice for a bright, citrusy twist.
  • Honey or Maple Syrup: Replace the sugar with a natural liquid sweetener such as honey or maple syrup.
  • Mixed Berry: Add a combination of strawberries, blueberries, blackberries and/or raspberries in place of using all strawberries.
  • Roasted: Cook it in the oven instead of on the stovetop! Simply place all the ingredients in a rectangular glass baking dish. Bake at 375 degrees F for 20 minutes. Give the mixture a stir and bake for an additional 20 minutes. Mash as directed in the recipe.
Strawberry Rhubarb Compote on a spoon over a jar.

More Compote Recipes

As the seasons change, give these other fruit compotes a try!

  • Spiced Pear Compote in a jar with a spoon.
    Easy Spiced Pear Compote
  • Close up of a spoonful of blueberry cardamom compote.
    Blueberry Cardamom Compote
  • Close up of a jar of Quick and Easy Peach Compote.
    Quick and Easy Peach Compote
  • Jar of apple compote next to an apple, cinnamon sticks and a spoonful of compote.
    Easy Apple Compote
Close up of Strawberry Rhubarb Compote in a jar with a spoon.

Strawberry Rhubarb Compote (Easy Strawberry Rhubarb Sauce)

A sweet and tangy fruit compote (sauce) featuring strawberries and rhubarb. Perfect on oatmeal, toast, ice cream....just about anything!
5 from 5 votes
Print Pin Rate
Course: sauce
Cuisine: Nordic, Scandinavian
Keyword: how to make compote, rhubarb compote recipe, strawberry compote recipe
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 29 minutes minutes
Servings: 12 servings (1 and a ½ cups
Calories: 49kcal
Author: Kristi

Ingredients

  • 1 pound fresh strawberries hulled and halved if small, quartered if large
  • 2 cups chopped rhubarb stalks fresh or frozen
  • ½ cup granulated sugar
  • ¼ cup water
  • Pinch of salt
  • ½ vanilla bean or 1 teaspoon of vanilla extract

Instructions

  • Combine all ingredients except vanilla bean in a medium saucepan.
  • Using a small knife, slice down one side of the vanilla bean lengthwise so that it opens like a book.  Using the back of the knife, scrape the black seeds from the inside of the split vanilla bean pod and place in the saucepan.  Add the pod as well.
  • Stir everything together.  Bring to a simmer over medium heat, reduce the heat to medium low and continue to cook, stirring occasionally, until fruit is bubbly, extremely soft and falling apart, about 20-25 minutes.
  • Using a potato masher or the back of a fork, lightly mash the fruit mixture until it is a jam-like consistency.  Remove the vanilla pod. Allow to cool or serve warm, if desired. Store in an air-tight container in the refrigerator for up to 2 weeks or freeze for longer storage.

Notes

Variations:
  • Spiced: Add ground cinnamon, cardamom and/or ground ginger to the compote as it cooks to give it a little warm spice.
  • Fresh Ginger: Add a few cut slices of fresh ginger to the compote mixture as it cooks. Be sure to remove them before serving!
  • Lemon: Add the zest of one lemon and up to a tablespoon of fresh lemon juice for a bright, citrusy twist.
  • Honey or Maple Syrup: Replace the sugar with a natural liquid sweetener such as honey or maple syrup.
  • Mixed Berry: Add a combination of strawberries, blueberries, blackberries and/or raspberries in place of using all strawberries.
  • Roasted: Cook it in the oven instead of on the stovetop! Simply place all the ingredients in a rectangular glass baking dish. Bake at 375 degrees F for 20 minutes. Give the mixture a stir and bake for an additional 20 minutes. Mash as directed in the recipe.

Nutrition

Calories: 49kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 116mg | Fiber: 1g | Sugar: 10g | Vitamin A: 25IU | Vitamin C: 24mg | Calcium: 24mg | Iron: 1mg

If you loved this recipe, give it a star review! Also, snap a picture of your Strawberry Rhubarb Compote and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.

More Nordic/Scandinavian Recipes

  • Close up of Cream Cheese Cucumber Bites with Dill.
    Cream Cheese Cucumber Bites with Dill
  • Close up of Swedish Cheese Pie (Västerbottenpaj) with a salad and fork.
    Swedish Cheese Pie (Västerbottenpaj)
  • Featured image for Swedish Cream.
    Swedish Cream
  • Close up of a Homemade Granola and Yogurt Parfait.
    Homemade Granola and Yogurt Parfaits

Reader Interactions

Comments

  1. Lesley

    May 01, 2021 at 9:22 pm

    5 stars
    absolutely delicious!

    Reply
    • Kristi

      May 03, 2021 at 2:59 pm

      Thanks, Lesley! I whole-heartedly agree.

      Kristi

      Reply
  2. Darren

    May 02, 2021 at 1:17 pm

    5 stars
    I love the fact it is roasted. So simple and yes so good.

    Reply
    • Kristi

      May 03, 2021 at 2:59 pm

      Hi Darren,

      I'm so glad you enjoyed the compote! It's something I look forward to making every spring. Thanks for taking the time to leave me a note!

      Kristi

      Reply
  3. Bri

    June 27, 2021 at 10:28 am

    5 stars
    Fabulous! I have previously heard about the friendship of strawberries and rhubarbs but never suspected that they would like to stay in an oven! Thanks a lot!

    Reply
    • Kristi

      June 27, 2021 at 11:22 am

      Hi Bri,
      Thanks for the comment! I'm so glad you enjoyed it!
      Kristi

      Reply
  4. Jo

    January 18, 2022 at 12:13 am

    5 stars
    I loved this. The vanilla paired with the fruit was absolutely delicious.
    Initially I thought it was a bit wet when cooked but as it cooled it did thicken and was perfect in the end.

    Reply
    • Kristi

      January 19, 2022 at 3:38 pm

      Hi Jo,
      So glad you enjoyed it! It's one of my favorites, too! Thanks for your comment!
      Kristi

      Reply
  5. Kristi

    May 02, 2023 at 10:06 am

    5 stars
    Delicious! One of my favorite spring recipes.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome

Hi, I'm Kristi! Welcome to my cozy Nordic kitchen! More about me

SEARCH RECIPES:

The cover for Scandinavian Baking Favorites e-book

Enter your email below and receive a copy of my free ebook, Scandinavian Baking Favorites!



Breads and Buns

Sliced Norwegian Brown Bread on a wooden cutting board.

Norwegian Brown Bread with Oats and Rye

Custard filled buns on a plate with a fork and napkin

Norwegian Vanilla Custard Buns (Skoleboller or Skolebrød)

Two Swedish cinnamon buns on a plate next to a mug of coffee, fork and napkin

Easy Swedish Cinnamon Buns (Kanelbullar)

Soft Swedish Flatbreads on a plate next to a towel and a spiky rolling pin.

Soft Swedish Flatbreads (Tunnbröd)

Flatbreads stacked on a towel next to a rolling pin

Soft Whole Wheat Rye Flatbreads with Scallions

Soft Dill Bread on a cutting board next to a towel and a sprig of dill.

Soft Dill Bread (made with Cottage Cheese)

Top Posts

Featured image for Swedish Cream.

Swedish Cream

Waffle topped with Whipped Cream and Roasted Strawberries next to a fork.

Norwegian Waffles (Hjertevafler)

Close up of a stack of gluten-free seed crackers (Norwegian Crispbread)

Gluten-Free Seed Crackers (Norwegian Crispbread)

Sliced rye bread on a marble surface.

Easy Overnight Danish Rye Bread (Rugbrød)

Slice of bundt cake on a plate with a fork.

Swedish Cardamom Cake (Kardemummakaka)

Sliced Swedish Almond Cake on a marble plate

Simple Swedish Almond Cake

Categories

Footer

^ back to top

About
Work with Me
Contact
Disclosure and Privacy Policy
Accessibility Statement

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 True North Kitchen