Recipe: Strawberry Rhubarb Compote


Rhubarb and strawberries were both on sale at our neighbourhood green grocer this week and it's not like I'm going to make a pie or something ambitious like COMPOTE!  I basically put the same principles to work that I use when making cranberry sauce during the holidays.  Fruit + Liquid + Seasonings = Saucy, Syrupy Goodness!  This stuff would be great warm over pancakes, waffles or pound cake or cold over ice cream or stirred into plain or vanilla yoghurt.

What you'll need:

2 cups rhubarb, chopped
2 cups strawberries, sliced
1/4 cup water
1/4 cup sugar
1 teaspoon vanilla
1 cinnamon stick
pinch sea salt


1. Put everything into a medium sized sauce pot and cook, stirring occasionally, over a medium - low heat for about 20 - 30 minutes (or until you've reached your desired consistency).

2.  Remove your cinnamon stick, refrigerate and store for up to five days.


It's almost stupid how easy this was.  I just stirred some into a bowl of vanilla yoghurt and it was crazy delicious.  I used really good Madagascar Vanilla and I think that, combined with the cinnamon stick were both really important elements in helping to provide a nice, rich background flavour.  This gets big bonus points for costing next to nothing and making my house smell amazing!  I'll definitely be doing this again, hopefully for brunch guests!


  1. Anonymous10:13 PM

    You make the compote, I will make the crepes, Scones and/or pancakes! YUM!

  2. Anonymous10:13 PM

    Oh, btw, that was me Rachel.

  3. This almost makes me want to give rhubarb another shot.


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