Strawberry Rhubarb Compote (Easy Strawberry Rhubarb Sauce)

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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.

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

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
Variations
How To Make Strawberry Rhubarb Compote
What to Serve with Strawberry Rhubarb Compote
Recipe FAQs
More Compote Recipes
Recipe

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 - 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

Rhubarb and strawberries in a saucepan with sugar.

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

Close up of scraping out a vanilla bean with the back of a knife.

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.

Strawberry Rhubarb Compote in a saucepan.

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.

Potato masher in a saucepan with Strawberry Rhubarb Compote.

Step 4: Mash with a potato masher or a fork until the mixture is saucy but with a few chunks of strawberry remaining. If you used a vanilla bean, remove the pod and discard. Stir in the vanilla extract if using.

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.

Vanilla ice cream in a bowl topped with Strawberry Rhubarb Compote

Recipe 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.

Strawberry Rhubarb Compote on a spoon over a jar.

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