Rhubarb is a unique, flavorful (and on its own fairly tart) fruit (or technically speaking, vegetable.) It can be such a delicious treat if prepared properly…and it’s so easy! This is a recipe for compote, which is basically a stew of fresh fruit with sugar. This particular compote is wonderful over ice cream, biscuits, shortcake, pound-cake, or on its own topped with whipped cream!

Rhubarb and Rice Pudding2


Strawberry Rhubarb Compote


  • 25 stalks of rhubarb (depending on thickness) – about ⅓ of a pound
  • 1 quart of fresh strawberries
  • About ½ cup sugar
  • 23 tablespoons water


  1. Cut strawberries into quarters (of halves if very small)
  2. Chop Rhubarb into ½ inch pieces (discard of the leaves if present)
  3. Place the fruit & water into a medium saucepan and bring to a boil
  4. Once the fruit becomes juicier as the moisture leeches out from cooking, add the sugar & stir
  5. Continue to simmer until the rhubarb begins to break down and the juices reach a slightly syrupy consistency
  6. Taste and add more sugar if desired (to cut the tartness you can add more sugar but then continue to simmer for another couple minutes if you do add more)
  7. Remove from heat and let cool (can be served warm or chilled)

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