Rhubarb Strawberry Compote

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  • 3 tablespoons honey (or maple syrup if vegan)
  • 2 tablespoons water
  • 3 large rhubarb stalks cut into 1/2-inch-wide pieces
  • 1 pint strawberries stemmed and halved if small, quartered if large (see notes)


  • Stir together the honey and water in a medium saucepan over medium-high heat until the honey melts.
  • Add the rhubarb and strawberries and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the rhubarb is soft enough to easily mash with a fork. Taste and add more honey, if desired.
  • Cool the compote in the saucepan and transfer it to a glass jar and store in the fridge for up to 1 week.


(1 pint of strawberries is the size in the traditional green basket. It's about 3/4 of a pound and measures roughly 2 level cups once cut. Precision isn't essential here. )
Use in smoothies, as a topping for yogurt with granola, on a superhero muffin, etc...
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