Looking for a fresh and easy way to enjoy the classic combination of strawberries and rhubarb? This Strawberry Rhubarb Compote is a sweet-tart, spoonable sauce that comes together quickly and adds a burst of flavor to just about anything.
Serve it warm over ice cream, pancakes, waffles or oatmeal, or enjoy it chilled on buttered toast or stirred into yogurt. It’s simple, versatile, and a delicious way to celebrate spring and early summer fruit.

Looking for something to serve with your compote? Try it spooned over Homemade Cardamom Ice Cream, Norwegian Waffles or Swedish Pancakes. Or try it layered into a simple granola and yogurt parfait for a wholesome breakfast. It’s a go-to recipe you’ll reach for all season long.
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The Ingredients

- 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 - The 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 or Vanilla Extract - Fresh vanilla bean is so delicate and fragrant in this recipe, but feel free to substitute ½ teaspoon of vanilla extract for the vanilla bean instead.
See recipe card for exact amounts and detailed instructions.
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.
- Naturally Sweetened: 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.
How To Make Strawberry Rhubarb Compote

- Step 1: Place the cut strawberries, rhubarb, sugar, salt and water in a medium saucepan.

- Step 2: If you are using the vanilla bean, scrape 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.

- Step 3: 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 15-20 minutes. Remove from the heat and cool slightly.
What to Serve with Strawberry Rhubarb Compote
This sweet-tart compote is incredibly versatile—here are some of our favorite ways to enjoy it:
- Spread it on toast in place of jam for a fresh take on your morning routine.
- Serve it warm over pancakes or waffles - perfect for a spring brunch.
- Pair it with dessert: spoon it alongside cheesecake or a simple slice of Swedish Almond Cake or cardamom cake.
- Make it snackable: dollop it onto seed crackers or rye crispbread with cream cheese for a quick afternoon bite.
- Use it in Swedish Almond Tarts for a mini strawberry rhubarb pie experience—top with whipped cream for an extra treat!
- Spoon it over vanilla ice cream for a warm, fruity topping that tastes like pie à la mode.
- Stir it into oatmeal or enjoy with Homemade Cardamom Granola and yogurt. It's like having strawberry rhubarb crisp for breakfast!
- Swap it into baked goods: use it in place of the filling in this Swedish Rulltårta cake or replace the blueberry filling in these Lemon Blueberry Crumble Bars.

Recipe FAQs
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.
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.

More Compote Recipes
As the seasons change, give these other fruit compotes a try!
If you tried this Strawberry Rhubarb Compote recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe

Strawberry Rhubarb Compote (Easy Strawberry Rhubarb Sauce)
Ingredients
Instructions
- Combine all ingredients except vanilla bean in a medium saucepan.
- If using a vanilla bean, extract the seeds from inside the pod: 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 15-20 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. Stir in the vanilla extract, if using. 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
-
- 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.
-
- Naturally Sweetened: 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
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.
Adrienne says
I made this to use up my rhubarb and have been making it on repeat now! So delicious! We gave it for our kids teacher gifts.
Kristi says
Hi Adrienne,
Thanks so much for your comment! Rhubarb season is the best.
Kristi
Kristi says
Delicious! One of my favorite spring recipes.
Jo says
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.
Kristi says
Hi Jo,
So glad you enjoyed it! It's one of my favorites, too! Thanks for your comment!
Kristi
Bri says
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!
Kristi says
Hi Bri,
Thanks for the comment! I'm so glad you enjoyed it!
Kristi
Colleen says
Perfect! Tasted just like my mom used to make when we were kids! Brought back great memories.
Kristi says
Thanks for your feedback, Colleen! Nothing beats that strawberry rhubarb combination.
Kristi
Darren says
I love the fact it is roasted. So simple and yes so good.
Kristi says
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
Lesley says
absolutely delicious!
Kristi says
Thanks, Lesley! I whole-heartedly agree.
Kristi