This simple strawberry rhubarb compote makes a sweet-tart vivid sauce in simply quarter-hour! Spoon it over yogurt, swirl it into oatmeal, or use it to improve toast.
It’s onerous to explain my feeling of pleasure when it’s strawberry rhubarb season: there’s nothing I really like greater than selecting these up on the farmer’s market! I just lately made an extremely scrumptious strawberry arugula salad with my recent berries, however what to do with the leftovers that have been beginning to get mushy? Make a sauce, after all!
This straightforward compote provides warmth to show these season fruits to interrupt them down right into a shiny, jammy, and tremendous versatile sauce. It tastes like strawberry rhubarb crisp and I really like utilizing it on peanut butter toast, swirled into Greek yogurt with granola (for a “strawberry rhubarb crumble” taste), or as dessert over ice cream or frozen yogurt. Should you’ve ever puzzled what to do with rhubarb, that is my decide.
Tip: It is a nice undertaking to make with children! I first made it with my 3 yr previous daughter Britta and he or she liked it. It was additionally an effective way to introduce her to rhubarb!
Why You’ll Love This Recipe
- Prepared in quarter-hour from begin to end on the stovetop
- Just some easy components apart from the principle produce
- Critically scrumptious candy tart taste: simply candy sufficient
- Endlessly versatile: eat it for breakfast, snack, dessert, even brunch
Components You’ll Want
A couple of fast notes on the components earlier than you begin:
- Recent strawberries: Use the ripest, reddest berries you will discover. It is a nice use for berries which can be overripe, too.
- Rhubarb: Search for agency, shiny stalks with vivid pink shade. (There’s additionally inexperienced rhubarb, however I might not use that right here as a result of the colour will prove a muddy brown.)
- Sugar: Plain granulated sugar provides a clear taste and a pleasant, thickened sauce. You may substitute maple syrup or honey in case you desire a pure sweetener: simply omit the water in that case. Should you’d prefer it thicker, see the notes under. On this case, I like utilizing granulated sugar as a result of it has one of the best texture.
- Lemon juice: This brightens the fruit taste, just like how salt enhances savory flavors.
- Vanilla extract: That is stirred in off the warmth so it stays aromatic
- A pinch of salt: This additionally enhances the flavors to deliver out the pure fruitiness.
How one can Make Strawberry Rhubarb Compote
The complete technique is within the recipe card under (bounce to the recipe in case you’re able to get began). It’s so easy:
- Mix the fruit with sugar, lemon juice, and water in a small saucepan, then simmer gently for 10 to fifteen minutes till the fruit breaks down and the combination turns shiny.
- Mash any strawberry chunks with a fork if you’d like a smoother texture. Off the warmth, stir in vanilla and salt, style for sweetness, and let it cool.
- Professional tip: This compote thickens because it cools, so pull it from the range when it nonetheless seems just a little free. If it companies up greater than you’d like within the fridge, simply stir in a teaspoon or two of heat water to loosen it again up.
How To Thicken Compote
The recipe as written is of course thickened (by the pectin within the fruit). Should you’d just like the sauce to be thicker (particularly in case you use a naturally candy substitute), right here’s what to do:
- In a small bowl, whisk 1 tablespoon water with ½ tablespoon cornstarch (or arrowroot starch).
- Pour the combination into the pan and stir till thickened, about 1 minute. Should you’d prefer it even thicker, you may repeat this step.
Methods to Use Strawberry Rhubarb Compote
I really like strawberry rhubarb compote as a result of it makes use of the gorgeous spring / early summer season produce in a flexible approach you may eat for snacks and breakfast, not simply dessert! Right here’s what I love to do:
- Peanut butter toast, upgraded: Unfold peanut butter on toasted sourdough, then spoon compote on high. An upgraded PB&J!
- Yogurt parfait: Layer with Greek yogurt and granola for a strawberry-rhubarb-crisp yogurt taste.
- Swirled into oatmeal like my on a regular basis oatmeal recipe.
- Topping for pancakes or waffles like my favourite oatmeal waffles or oatmeal pancakes.
- Over vanilla ice cream or frozen yogurt: Add only a tiny scoop to vanilla ice cream, vegan ice cream, or frozen yogurt.
- As a topping for cheesecake or angel meals cake.
Storage and Make-Forward Suggestions
Let the compote cool earlier than transferring it to a sealed jar or container. It retains within the fridge for as much as 2 weeks and freezes nicely for as much as 6 months.
To make use of frozen compote, thaw in a single day within the fridge or heat on the range with a splash of water to loosen the feel.
Dietary Notes
This strawberry rhubarb compote is vegetarian, vegan, plant-based, gluten-free, and dairy-free.
Strawberry Rhubarb Compote
This simple strawberry rhubarb compote makes a sweet-tart vivid sauce in simply quarter-hour! Spoon it over yogurt, swirl it into oatmeal, or use it to improve toast.
- Prep Time: 5 minutes
- Prepare dinner Time: 10 minutes
- Whole Time: quarter-hour
- Yield: About 2 cups 1x
- Class: Part
- Methodology: Stovetop
- Delicacies: American
- Eating regimen: Dairy-Free, Gluten-Free, Pescatarian, Vegan, Vegetarian
Components
- 12 oz recent strawberries (2 cups diced)
- 8 oz rhubarb (2 stalks or 1 ½ cups chopped)
- ⅓ cup sugar (or substitute maple syrup or honey if desired and omit the water; see Notes)
- 1 tablespoon lemon juice
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 pinch salt
Directions
- Add the strawberries and rhubarb to a small saucepan with the sugar, lemon juice, and water. Prepare dinner over medium warmth, stirring often whereas it bubbles gently, about 10 to fifteen minutes till the fruit is absolutely damaged down and the feel is shiny. If needed, mash the strawberries to the specified texture with a potato masher or fork.
- Take away from the warmth and stir within the vanilla and salt. Style and add extra sugar if desired, relying on the ripeness of your berries. The compote will thicken because it cools. If it’s too thick, add just a little water.
- Serve heat or cooled barely. Retailer in a sealed container refrigerated for as much as 2 weeks (or cool and freeze as much as 6 months). Serve on toast or swirled into yogurt (with granola for a “strawberry rhubarb crisp” taste). For a dessert, serve over vanilla ice cream.
Notes
- Different sweeteners: Should you’d like, you need to use pure maple syrup or honey to sweeten. Omit the water in that case and if it’s not thick sufficient, thicken it with the directions under.
- Thicker sauce: Should you’d just like the ensuing sauce thicker, in a small bowl whisk 1 tablespoon water with ½ tablespoon cornstarch (or arrowroot starch). Pour the combination into the pan and stir till thickened, about 1 minute. Should you’d prefer it even thicker, you may repeat this step.
