How to Make Rhubarb Strawberry Compote

by Kathy Gori

Nothing says Spring quite like rhubarb, unless it's strawberries. Tall and tangy, short and sweet, together they're the ideal spring duo.


  • 1 Pounds Rhubarb
  • 2 Pints Strawberries
  • ¼ Cups Water
  • ¾ Cups Sugar
  • 1 Stick of cinnamon
  • ½ Lemon
  • Instructions

    Step 1

    Clean and chop: 1 lb of fresh rhubarb into 3/4 inch pieces. 2 pints of strawberries into quarters.

    Step 2

    In a large saucepan add in: The strawberry and rhubarb mixture

    Step 3

    1/4 cup of water, 3/4 cup of sugar , 1 stick of cinnamon. Mix it together well

    Step 4

    Turn the skillet to a medium heat, bring to a boil and then reduce everything to a simmer. Simmer it all together for 30 minutes or so until all is softened.

    Step 5

    Add the juice of 1/2 a lemon to prevent discoloration. Check for taste, and serve it up warm or chill and serve cold, or use it as a topping for ice cream.