Strawberry Rhubarb Compote

by May 27, 2023

It’s just about rhubarb season here in Montana, we just need a few more warm-ish weeks to ripen the stalks. For now, I’m grateful for rhubarb from the Pacific Northwest and strawberries from California. This compote is a great way to enjoy both, and is just the thing for a Memorial Day weekend.

Most strawberry-rhubarb concoctions have you add the strawberries after you’ve cooked the rhubarb, but I prefer a jam approach to minimize any risk of bacteria. I keep my compote for a week and use it for breakfasts and treats, drizzled over everything from yogurt and pancakes to ice cream.

Strawberry Rhubarb Compote

makes about a pint


  • 4 stalks rhubarb, sliced crosswise into ¼-inch pieces 3–4 cups total
  • 1 pint strawberries, hulled and sliced
  • ¼ cup turbinado or granulated sugar
  • ¼ cup local honey
  • 2 tablespoons water
  • a few mint leaves, chiffonade optional
  • a spritz fresh lemon juice optional


  1. Combine rhubarb, strawberries, sugar, honey, and water in a heavy-bottomed saucepan and bring to boil over medium heat. Turn down the heat to maintain a low simmer, cover, and cook for 5–10 minutes, stirring a couple times during the time.

  2. Let cool and store in a covered glass jar in the refrigerator. Keeps one week. Spoon over plain yogurt, ice cream, panna cotta, or use a few tablespoons to add fruit and sweetness to a smoothie.

Recipe Notes / Tips

  • If you'd like the preserve more shape in the strawberries, rather than cook them down so much, add them after the rhubarb has cooked for 5 minutes then cook together for remaining 5 minutes. 
  • 100% rhubarb compote: assuming you have 3 or 4 stalks, omit the strawberries, and cut the sugar and honey in half. 

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