Rhubarb-Strawberry Compote


Rhubarb and strawberries are a classic combination. Only the rhubarb is cooked, the strawberries are mixed in raw. I like to serve this compote with chocolate ice cream or over waffles.

Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
30 mins
Total Time:
50 mins
4 servings


  • 3 cups chopped rhubarb

  • ½ cup white sugar, or more to taste

  • 2 teaspoons vanilla sugar

  • ½ cup apple juice

  • 1 tablespoon cornstarch

  • 1 teaspoon water, or more as needed

  • 3 cups halved fresh strawberries


  1. Combine rhubarb, sugar, and vanilla sugar in a pot and marinate for 30 minutes. Stir in apple juice and bring to a boil over low heat. Simmer until rhubarb is soft, 4 to 5 minutes.

  2. Stir cornstarch with a little bit of water and stir into the rhubarb. Bring to a boil and remove from heat. Cool completely. Stir in strawberries before serving.

Cook's Note:

You can use vanilla extract instead of vanilla sugar. Stir in about 1/2 teaspoon after the cornstarch, when the rhubarb compote is off the heat.

Nutrition Facts (per serving)

186 Calories
1g Fat
46g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 186
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 6mg 0%
Total Carbohydrate 46g 17%
Dietary Fiber 4g 15%
Total Sugars 36g
Protein 2g
Vitamin C 81mg 404%
Calcium 101mg 8%
Iron 1mg 4%
Potassium 492mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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