Return to Content

Strawberry-Rhubarb Compote

by in Jun 2001
Strawberry-Rhubarb Compote
3 votes, 4.33 avg. rating (84% score)
Print Friendly

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.


Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Strawberry-Rhubarb Compote

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 11th, 2014
CVR1_YK0516_210h

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!

BUY NOW!

Browse Similar Recipes

3 Responses to Strawberry-Rhubarb Compote

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

    Even good served slightly warmed by itself.

  2. Jim Hallett June 25, 2014 at 5:38 pm #

    Do you have any recipes for rhubarb pie?. It is next to impossible to find anywhere in Michigan – even amongst the high end pie companies (like Traverse Bay Pie Co.). I used to have one from my friends in Seattle when I lived there, but cannot locate it right now.

    Thanks!
    Jim

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111