Strawberries, rhubarb and honey are simmered over gentle heat to create this simple compote.
I love the combination of strawberry and rhubarb, it's one of my favorite pie fillings but it's also wonderful as a compote to eat for breakfast over Greek yogurt or crepes, or for dessert I love it warm with a little frozen yogurt. What do you like to do with fruit compote?
I had the hardest time finding rhubarb, if you can't find any in your area you can use just the strawberries instead. You can use agave, sugar, stevia or Splenda in place of honey, this would be 0 points plus with stevia or Splenda.
Strawberry Rhubarb Compote
Gina's Weight Watcher Recipes
Servings: 11 • Serving Size: 1/4 cup • Old Points: 0 pt • Points+: 1 pt
Calories: 32.7 • Fat: 0.2 g • Protein: 0.6 g • Carb: 7.9 g • Fiber: 1.7 g • Sugar: 5.3
- 1 lb strawberries, washed and dried
- 1 lb rhubarb, leaves removed and stalks washed
- 2 tbsp honey
- 1 tbsp water
Hull strawberries and cut into quarters. Cut rhubarb in 2 inch slices.
Combine compote ingredients in a saucepan, bring to a boil and gently simmer over medium-low heat until reduced and thickened and the fruit has softened, about 15 minutes. Remove from heat.
Makes about 2 3/4 cups.
I have always loved stewed rhubarb and this compote looks lovely. Great idea, thanks.
ReplyDeleteI love strawberries... what an amazing recipe - I would definitely go for the stevia and have 0 points! :) Thanks, Gina.
ReplyDeleteI LOVE RHUBARB!!!!! I like to eat it raw .. so yummy , can't wait to try this
ReplyDeleteOMG! This looks so yummy! I usually eat my plain greek yogurt with a tablespoon of all natural peanut butter, but will definetly be trying this for half the calories! I used to love to have compote over pancakes instead of syrup, I bet this would be great that way....or over homemade waffles! Not exactly diet friendly, but I will definetly be making this for my mothers day brunch next sunday!
ReplyDeleteOh, this looks heavenly! I would eat it any way it was served.
ReplyDeleteThis is great over pancakes! Great idea to serve this for mother's day. I might make a slump with the remaining compote, although I don't have much left.
ReplyDeleteReally excited to try this Gina! I have Greek yogurt with strawberries and honey most mornings, so this will be a nice way to change it up!
ReplyDeleteGina, what a great idea to make this for Mother's Day! I think I have found my breakfast for next week.
ReplyDeleteHi Gina! I happen to have frozen rhubarb and frozen strawberries right now, do you think I could swing this using frozen instead of fresh?
ReplyDeleteLala, sure I think that would work just fine!
ReplyDeleteYumm! I love strawberries and I love rhubarb...growing up, my mom would make "rhubarb sauce"...yummy to eat alone or as a topping. Thank you for sharing this combo.
ReplyDeleteBlessings & Aloha!
(I saw your post on my google reader, so I wanted to stop and say hello! Have a wonderful week!)
Makes my mouth water just looking at this recipe. It's very timely as my rhubarb has just begun to pop through the earth. I will definitely be making this compote soon.
ReplyDeleteLooks wonderful..sadly I'm allergic to strawberries...I wonder if I could use frozen raspberries instead?
ReplyDeleteIt would seem like it to me Tanya.
ReplyDeleteI make compotes like this all the time with different fruit! Anything fruit + honey is a winner in my book!
ReplyDeleteCompote & chutney are my favorite things to do with extra fruit or fruit that's about to go. I will be looking for rhubarb at the markets now! I second all the comments about Greek yogurt and pancakes, too!
ReplyDeleteIf you have a Kroger near you they all seem to have rhubarb in their vegetable section. A little pricey right now at $5 a pound. But still delicious!
ReplyDeleteYou could make this with just rhubarb if you are allergic to strawberries.
ReplyDeleteThere are no Kroger's in my neighborhood, but I finally found some in my supermarket.
I made this tonight, using both frozen rhubarb (from our friends' garden) and strawberries. I served it over frozen vanilla yogurt. It is really good! We felt like we were cheating on our Weight Watchers' diet.
ReplyDeleteI made this tonight and brought it to my "desperate housewives night" with the girls and everyone adored it. It tasted like strawberry rhubarb pie, my favorite! Over ice cream was awesome.
ReplyDeleteWill you please please pretty please give us a skinny strawberry rhubarb pie recipe? I'd love to make it for my mom's birthday this summer, it's her favorite and she's a very committed weight watcher!
ReplyDeleteThis presents so lovely. I ama thinking of several recipes to use this in!
ReplyDeleteThis looks incredible Gina, thanks for the idea. I've been using greek yogurt a lot lately - i love the rich taste and low points plus value! This would be awesome with a little lemon juice or grated rind in it - would bring out the tarty taste of the rhubarb. Strawberries and rhubarb are my favourite late spring fruit combination. We used to grow both of these on the farm i grew up on here in Canada. I can't wait till they are in season here so i can make jam! (I have yet to devise a low points version of that). :)
ReplyDeleteYum. This sounds like a point bargain! Now that I am back on WW again I am eating low fat cottage cheese a lot as a snack and I love the idea of ladleing this over the top for a savory/sweet balance.
ReplyDeleteI'm glad you all liked it. You can use any fruit in it's place, raspberries would be lovely.
ReplyDeleteKendle - It;s very hard to make a pie crust low fat, I usually do cobblers instead. I have a Blueberry peach cobbler you can make with strawberries and rhubarb instead.
I made this last night using and it was so good I made it again tonight.
ReplyDeleteI made this last night using Splenda- doubled the recipe and was sure I had made too much. 24 hours later and I have finished half, it is so yummy! I had it with yogurt and granola for breakfast and afternoon snack and have had it with home made yogurt based whipped cream tonight- so good!
ReplyDeleteI just made this and added a little apple cider and it was amazing! thanks for the recipe
ReplyDeleteI made this for friends the other evening with just strawberries. (Rhubarb is $7/lb here!) Served it on greek yogurt with a little crumbled graham cracker on top for a bit of crunch and it was delicious!!! I've been craving strawberries for the past few weeks, and this is the perfect way to have them.
ReplyDeleteWow, not cheap! It's hard to find by me but I just spotted some yesterday :)
ReplyDeleteGina, is this okay to freeze if I use fresh ingredients?
ReplyDeleteAngela yes you can freeze it :)
ReplyDeleteYUM! Made this over the weekend (raided the neighbor's rhubarb while they are out of town). I ended up with more rhubarb than strawberries. We ate it over vanilla bean frozen yogurt....delicious! Like rhubarb pie ala mode without the crust.
ReplyDeleteAmy - I would do the same if my neighbors grew rhubarb!
ReplyDeleteI just got FREE rhubarb from this lady down the street, just had it out with a cute little sign. I will be making this this week! I think this would be fabulous over tart or chocolate frozen yogurt. Looking forward to trying it!!
ReplyDeleteGina if I have frozen strawberries what would the amount be. I can thaw them but the water weight will make them weight more than 1 lb. Thanks
ReplyDeleteDo you think this would work as a cheesecake topping?
ReplyDeleteHas anyone tried this with Truvia? I mixed in 10 packets after I took it off the stove (boiled with just the water), but doesn't taste quite right. I can't tell if I used too much or too little!
ReplyDeletePublix normally have them frozen.
ReplyDelete