When strawberry rhubarb season arrives, I’m always looking for new ways to use two of my favorite ingredients. Over the years I have made pie, cheesecake, and bars and cupcakes- basically if there is a recipe I can make with the strawberry rhubarb combo I’ll do it!  This simple compote is another delicious way to use these ingredients. It’s an easy recipe, comes together quickly, and can be used so many different ways. Stay tuned while I break it down:

Ingredients for Strawberry Rhubarb Compote Recipe:

• Fresh strawberries, hulled and sliced into small pieces (not on using frozen fruit below.)
• Rhubarb, diced
• Juice of half a lemon and lemon zest
• Cornstarch
• White sugar (or an alternative sweetener like maple syrup.)

Instructions:

1. In a medium saucepan over medium heat, toss the sliced strawberries and diced rhubarb with sugar and corn starch.  Add lemon juice. 
2. Cook the fruit mixture over medium heat, stirring occasionally, until the rhubarb breaks down and the strawberries release their juices, about 5-10 minutes. 
3. Reduce the heat to low and simmer the compote for an additional 10-15 minutes, or until it reaches your desired consistency. If you prefer a jam-like consistency, you can continue to simmer it for a little longer.
4. Once the compote has reached your desired thickness, remove it from the heat and let it cool to room temperature. The compote will continue to thicken as it cools.
5. Once cooled, transfer the compote to a mason jar or airtight container. It can be stored in the refrigerator for up to a week or frozen in a freezer-safe bag for longer storage.

Now that you have this delicious strawberry rhubarb compote, here are some of my favorite ways to enjoy it:

• Spooned over vanilla ice cream
• Drizzled over a slice of pound cake or panna cotta
• Swirled into plain yogurt or mixed with overnight oats.
• Used as a topping for pancakes, waffles, or oatmeal.
• Used as the base of crumb bars. 
• Swirled into Strawberry Rhubarb Cheesecake
• Spread onto toast, biscuits, or scones. 

So next time you find yourself at the farmer’s market or strawberry picking at your local farm, be sure to grab some fresh strawberries and rhubarb to make this simple and delicious compote. (Or freeze your seasonal strawberries and rhubarb so you can make this anytime- it’s the best way to savor the flavors of summer all year round!)

Can I make Rhubarb Strawberry Compote with frozen fruit?

Yes you can. The frozen fruit will let off more water as it thaws though so make sure to cook the compote for a little longer while it thickens. 

More Strawberry Rhubarb Recipes:

• Strawberry Rhubarb Galette
• Strawberry Rhubarb Slab Pie
• Strawberry Rhubarb Scones
• Strawberry Rhubarb Crumble Bars