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 go with a jam approach to minimize any risk of bacteria, as I usually want to store the sauce for a week of 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
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.
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.