Return to Content

Strawberry-Rhubarb Compote

Strawberry-Rhubarb Compote
2 votes, 5.00 avg. rating (93% score)
by in Jun 2001
Strawberry-Rhubarb Compote

Yield: 8 to 10 servings.

There are a number of reasons to love rhubarb, and this strawberry-rhubarb compote -- which is divine spooned on top of cake or ice cream -- is just one of them.

Ingredients:

  • 1 pound rhubarb, chopped
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 1 quart strawberries, washed and hulled

Instructions:

1. In a medium saucepan combine the rhubarb, sugar, and lemon juice. Cook, stirring gently, for about 5 minutes, or until the rhubarb becomes very soft.
2. Mash. Remove the pan from the heat. Stir in the berries and cool. Spoon on top of cake or ice cream.

Updated Wednesday, June 5th, 2013

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

One Response to Strawberry-Rhubarb Compote

  1. William Donnelly July 25, 2010 at 8:51 am #

    Even good served slightly warmed by itself.

Leave a Reply

Comments maybe edited for length and clarity.