Skip to Content

Strawberry Rhubarb Compote

Strawberry Rhubarb Compote

Sharing is caring!

This is a super simple recipe for strawberry rhubarb compote.  A great springtime recipe to have in your back pocket when you start seeing all that rhubarb in the market.  I have a love and hate relationship with rhubarb and have written about it before. With time my heart has grown fonder of it, and even more since developing this recipe.  I am now one of those people who anxiously await for rhubarb season to appear.

Strawberry Rhubarb Compote

One of my favorite ways to cook with summer fruits besides enjoying as is is to roast them.  This technique is especially perfect for those lingering berries that are begging to be eaten but are not quite 100% anymore.  I tend to roast strawberries often as we cannot seem to finish half of a flat fast enough.  It works beautifully so do not be afraid of ruining the fruit;  it will only enhance it.  And a plus is that the clean is minimal.

When presented with some springtime rhubarb recently, I decided to roast it alongside some sad strawberries.  Roasting really brings out the flavor of the slightly bitter rhubarb, and jammy berries.  Both were rather ripe so all that was needed was a little sugar along with some vanilla bean paste which was added at the very end.  Roasting the rhubarb and strawberries will break them down, and all you will need to do is stir well before serving.  Simple isn’t it?

Strawberry Rhubarb Compote

Some of the many ways to enjoy this recipe besides eating it by the spoonful are to use it with desserts or breakfast.  I like to serve the roasted strawberry rhubarb compote over warm vanilla pudding, or alongside a thick slice of angel food cake.  It is also wonderful drizzled over ice cream or stirred into thick Greek yogurt.  Or how about serving with brunch pancakes or waffles.

Strawberry Rhubarb Compote

Thank you for joining us at the Chez Us table;  we love having you here.

Have you made this recipe?  Please share what recipes you are enjoying from our site with us – we’d love to see them.  Use the hashtag #chezuseats on social media channels, then we can pull a chair up to your virtual table and share with our friends.

Strawberry Rhubarb Compote


4 large stalks of rhubarb

2 pints of strawberries

2 tablespoons sugar

1 teaspoon vanilla bean paste

 How To:

Preheat the oven to 375.

Wash the rhubarb, pat dry, and cut into large pieces.

Wash the strawberries, and remove the stems. Cut into half pieces

Place the strawberries and rhubarb into a glass baking dish.

Sprinkle the sugar over the top.

Bake for 45 – 60 minutes. Stir every 15 minutes. The mixture will come together, and be slightly bubbly. Do not let it burn or over brown. It will smell slightly like caramel and jam.

Remove from the oven and let sit for 15 minutes.

Stir in the vanilla bean paste.



(Visited 781 times, 1 visits today)

Nutmeg Nanny

Saturday 1st of June 2013

This is fabulous! I love this combination :)


Thursday 30th of May 2013

That is one of my favorite fruit combination! A divine compote.




Wednesday 29th of May 2013

I have often felt more hate than love toward rhubarb, but I think that - as with all things - maturity is changing my thoughts on the controversial fruit (or is it a vegetable? I think it is kind of both, but I digress). Maybe my tolerance for tartness is increasing, but if you add a measured amount of rhubarb to strawberries I find it more than pleasing these days. All that said, I would want your compote on some buttered honey wheat toast, or some vanilla bean ice cream. It looks lovely!

Katrina @ Warm Vanilla Sugar

Wednesday 29th of May 2013

Mmm there are so many things I'd love to put this on!! Yum!

Jennifer (savor)

Wednesday 29th of May 2013

I ate the rest of our angel food cake last night but would have liked it better if I had your compote