Strawberry Rhubarb Compote

20130422_212257As the rhubarb started slowly boiling in the pan, the scent filled my kitchen and reminded me of childhood. I quickly realized that I frequently ate rhubarb as a child because my Grandma loved making compotes and always served me a small bowl when we visited her house. It had been so long that the memories just started flooding me while my anticipation grew for the strawberry rhubarb compote to finish cooking. I found the recipe on the adorable Baker Chick Blog and am now incorporating it into every meal. Since it has been in my fridge for the past day, I have eaten it on toast, English muffins and stirred in to my morning Greek yogurt. I may even treat myself to some vanilla bean ice cream this weekend just so I can scoop a heaping tablespoon of the compote into my bowl (Yum!).


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  • 2 cups fresh strawberries, sliced
  • 2 cups fresh rhubarb- diced into small pieces
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 2 tablespoons corn starch


  1. Combine rhubarb, strawberries and lemon juice in 2-quart saucepan.
  2. Cover and cook over medium heat, stirring occasionally, until fruit is tender (8 to 12 minutes). Test a piece of rhubarb to make sure it’s soft.
  3. Combine 1/2 cup sugar and cornstarch in small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thickened (1 minute).
  4. Once the mixture has cooled, place it in the bowl of a food processor and pulse until the big pieces are broken down, but don’t totally pureé it. (I was actually able to cook it down enough to avoid this step, but if you feel like your consistency is still too chunky, this is a great option).
  5. Use immediately or keep in an airtight container in the fridge for up to a week.

Other delicious ways to use strawberries and rhubarb include Eating Well’s Strawberry-Rhubarb Upside-Down Cake, Strawberry Greek Yogurt Scones and Food Network’s Rhubarb Crumble.


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