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Strawberry Rhubarb Compote

We grew up with Rhubarb growing in our back yard. What a joy!

Now on trips to friend's in Maine or when in season at the farmers market in CA, I always whip up a compote. I love them with all kinds of fruit but this is a staple. Sometimes straight Rhubarb other times with Strawberries.

4 1/4 c servings


3 stalks chopped rhubarb

1 c Strawberries

1-2 Tablespoons maple syrup or cane sugar (only if too tart)

Put all ingredients into a saucepan heat to a low simmer, stirring frequently and let thicken to desired consistency. Can be 10-20 minutes or longer if you double the recipe. Serve hot or cold with a dollop of yogurt, coconut creme, whipped creme or just plain.

If you would like to make this for a pie or turnover filling, ad a teaspoon or two Taro root in the place of corn starch.

Bonne Appetite!


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