Summer is on its way. Despite what the calendar says, I actually consider it to be summer from the moment the trees have fully bloomed and I can wear shorts and sandals. Either way, one thing is true: rhubarb is a spring vegetable. Yes, rhubarb is technically a vegetable, even though I, along with the rest of the world, tend to think of it as a fruit because it’s usually baked into pies and crisps along with sugar and other fruits. My point is rhubarb is at its peak during spring; therefore you should make this Strawberry Rhubarb Compote ASAP!
If you tuned in for my Banana Rhubarb Bread a few weeks ago you know that I have rhubarb growing in my yard and Paul isn’t a fan of rhubarb, so I am on a mission to use up my rhubarb in real-life ways. Not in “I made an entire rhubarb pie for just Paul and me that we have to scarf down in 3 days (and really, I mean I would be scarfing the pie alone because Paul isn’t a fan of the rhubarb; not a pretty situation).” So one solution was to bake some rhubarb into banana bread. Who doesn’t love banana bread? It makes a delicious snack or dessert. It’s light enough we can eat the entire loaf, just the two of us, yet it’s very easy to share. You can share with your neighbor, or grab a few slices to take along when you go to your friends’ house for dinner. It’s a little slice of rhubarb heaven that doesn’t take you overboard like the pie would. You don’t need to put on your stretchy pants for that recipe.
When it came to making more real-life rhubarb recipes I wanted to make something simple, versatile, and quick to make. My friends, this Strawberry Rhubarb Compote is just that! It’s sweet with just the right amount of tart rhubarb flavor, and it ends on notes of orange and vanilla. I mean, who doesn’t want that in real life?!
What Can You Use Strawberry Rhubarb Compote for?
- Serve it with pancakes or waffles
- Spread it on scones or muffins
- Spread it on toast (this is my go-to way to use it; I am loving it with peanut butter)
- Over vanilla ice cream. Um yes, please!
- Or just eat it with a spoon straight from the jar! (No judgement here)
See all of these delicious, simple, and very achievable ways that you can enjoy Strawberry Rhubarb Compote? You totally want to make some, don’t you? Let’s do this!
All you do is roughly chop up your rhubarb and strawberries, zest and squeeze an orange, and add all of the ingredients to a small sauce pot along with some water and honey. Boil it for 10 minutes, or until the fruit breaks down a little. Stir in the orange zest and some vanilla extract. Cool slightly, and transfer it to a jar. Chill it in the fridge and then do a happy dance for all of the ways in which you can enjoy that Strawberry Rhubarb Compote in all of its sweet/tart glory!
- 1 cup rhubarb, chopped in 1 inch pieces
- 1 cup strawberries, hulled and quartered
- Zest of ½ orange, set aside
- Juice of 1 orange
- ¼ cup cold filtered water
- 2 to 3 tablespoons honey, depending on preference of sweetness (can sub agave nectar for vegans)
- Pinch fine sea salt
- ½ teaspoon pure vanilla extract
- In a small sauce pot add the rhubarb, strawberries, orange juice, water, honey, and sea salt. Cover and allow to come to a boil. Reduce to a simmer and allow to simmer uncovered for 10 minutes, or until most of the fruit has broken down.
- I like a few chunks in my compote, but if you prefer, you can use the back of a wooden spoon or a potato masher to mash the fruit and make the compote smoother. Remove from heat.
- Stir in the reserved orange zest and the vanilla extract. Taste-test, being careful not to burn your mouth. Add more honey if needed. The compote will thicken as it cools.
- Allow to cool for 10 minutes, then transfer the compote to a glass jar. Allow it to cool, uncovered at room temperature, for at least 30 minutes or until it's no longer hot. Cover and transfer to the fridge and allow the compote to chill for at least 4 to 6 hours before using.
- Spread compote on pancakes/waffles, muffins/scones, over peanut butter or almond butter toast, or serve over ice cream.
- The compote should keep up to 2 weeks in the fridge, maybe longer.