Strawberry Rhubarb Compote (Easy Strawberry Rhubarb Sauce)

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!

Recipe