Strawberry Rhubarb Compote

Jump to Recipe
Save ItSaved!

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.

Print
5 from 2 votes
Did you make this recipe?

Strawberry Rhubarb Compote

1
1
1
SP
33 Cals 0.6 Protein 8 Carbs Fats
Yield: 11 servings
COURSE: Breakfast, Brunch, Dessert
CUISINE: American

Ingredients

  • 1 lb strawberries, washed and dried
  • 1 lb rhubarb, leaves removed and stalks washed
  • 2 tbsp honey
  • 1 tbsp water

Instructions

  • 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.

Notes

Makes about 2 3/4 cups.

Nutrition

Serving: 1/4 cup, Calories: 33kcal, Carbohydrates: 8g, Protein: 0.6g, Fiber: 1.7g, Sugar: 5g
Blue Smart Points: 1
Green Smart Points: 1
Purple Smart Points: 1
Points +: 1
Keywords: Gluten Free, Vegetarian Meals

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe:




48 comments

  1. Fantastic recipe! What is the best way to freeze this? Thank you.

  2. What’s boiling? Did I miss something? There’s only 1Tbsp water.

  3. Made this with Swerve sugar as wanted to make for someone diabetic. I made into a “sauce” with 1/4 cup fresh squeezed orange juice to the mix (no water) and also put in 1/2 teaspoon ground cinnamon and vanilla extract. There were no chunks of fruit after it cooked for at least 15 minutes. It thickens as it sits.This is so good could eat it with a spoon. I buy wash and chop and freeze rhubarb when in season so I can make these rhubarb recipes any time. I also love your crisp and baked oatmeal recipe. Made the crisp for my mom and she loved it. Plan to take her some of this to use on oatmeal, yogurts, shortcake…etc.

  4. I had a lot of strawberries and 2 stalks of rhubarb … just wanted quantities, in order to adjust! Made a great topping for vanilla ice cream, with a little bit of powdered ginger for extra zing. Thanks!

  5. I have recently found your site and am enjoying trying all your recipes. I love them! Can this be frozen? 

  6. Gina- I found your site this am and have ziplisted probably 50 recipes so far. They all look fabulous! I've cooked nearly exclusively from Cooking Light for years, so I'm thrilled to try your recipes. I'm making your strawberry compote to use on your Strawberry Swirl Cheesecake and leave off the jam- I'll let you know how it turns out. Waiting for the book/app!!

  7. Publix normally have them frozen.

  8. Has 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!

  9. Do you think this would work as a cheesecake topping?

  10. Gina 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

  11. I 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!!

  12. Amy – I would do the same if my neighbors grew rhubarb!

  13. YUM! 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.

  14. Angela yes you can freeze it 🙂

  15. Gina, is this okay to freeze if I use fresh ingredients?

  16. Wow, not cheap! It's hard to find by me but I just spotted some yesterday 🙂

  17. I 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.

  18. I just made this and added a little apple cider and it was amazing! thanks for the recipe

  19. I 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!

  20. I made this last night using and it was so good I made it again tonight.

  21. I'm glad you all liked it. You can use any fruit in it's place, raspberries would be lovely.

    Kendle – 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.

  22. Yum. 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.

  23. This 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). 🙂

  24. This presents so lovely. I ama thinking of several recipes to use this in!

  25. Will 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!

  26. I 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.

  27. 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.

  28. You could make this with just rhubarb if you are allergic to strawberries.

    There are no Kroger's in my neighborhood, but I finally found some in my supermarket.

  29. If 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!

  30. Compote & 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!

  31. I make compotes like this all the time with different fruit! Anything fruit + honey is a winner in my book!

  32. It would seem like it to me Tanya.

  33. Looks wonderful..sadly I'm allergic to strawberries…I wonder if I could use frozen raspberries instead?

    • You might need more sweetener since raspberries tend to be more tart than strawberries, but it could be worth a shot. Maybe blackberries would be a better contrast to the rhubarb. Or you could try a sweet fruit that isn’t strawberry. Apples or peaches?

  34. 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.

  35. Yumm! 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.

    Blessings & Aloha!
    (I saw your post on my google reader, so I wanted to stop and say hello! Have a wonderful week!)

  36. Lala, sure I think that would work just fine!

  37. Hi Gina! I happen to have frozen rhubarb and frozen strawberries right now, do you think I could swing this using frozen instead of fresh?

  38. Gina, what a great idea to make this for Mother's Day! I think I have found my breakfast for next week.

  39. Really 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!

  40. This 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.

  41. Oh, this looks heavenly! I would eat it any way it was served.

  42. OMG! 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!

  43. I LOVE RHUBARB!!!!! I like to eat it raw .. so yummy , can't wait to try this

  44. I love strawberries… what an amazing recipe – I would definitely go for the stevia and have 0 points! 🙂 Thanks, Gina.

  45. I have always loved stewed rhubarb and this compote looks lovely. Great idea, thanks.