I absolutely love making a strawberry rhubarb compote with fresh ingredients. It’s perfect to add to my yogurt for breakfast and I love to use it in recipes as well!
For my father’s birthday, I made a strawberry crumble cake, but of course I had way more strawberries than I needed for the cake. I decided to make a compote so I wouldn’t have to use it in another recipe within a few days.
And because I also had some rhubarb leftover I decided to add the two together. The strawberry rhubarb compote is now waiting for me to do something delicious with it. I already have some fun ideas that I’m going to try out soon!
I love making compote (like my favorite seasonal cranberry compote) as it is such a great way to use up fruits you have too much off. Every time strawberry season and rhubarb season start I tend to go wild when I visit the farmers market.
The ingredients for making this are pretty simple
This is pretty basic, but you can absolutely change the flavors by adding a cinnamon stick for instance or change the sugar to brown sugar for a slightly different flavor.
Add all the ingredients except the strawberries to a medium saucepan and bring to the boil. Once the fruit starts to fall apart after about 10 minutes you add the strawberries in as well. Cook for another 10 minutes and place in jars.
Slice all the fruits into smaller pieces
First cook the rhubarb with sugar and vanilla for 10 minutes
Add the strawberries after 10 minutes. Let it cook for another 10 minutes
Add the compote into sterilized jars and let it cool down
You can store this strawberry rhubarb compote in different ways, whichever you prefer. You can store it in the fridge or in the freezer, but you can also add it to sterilized jars so you can enjoy it for longer.
In the fridge you can keep it for a few days. If you use clean spoons and jars it will keep for about a week.
If you freeze the compote it will keep for a maximum of three months.
One of the questions most often asked is what is the difference between a jam (like a rhubarb jam) and a compote (like a rhubarb compote). Technically a jam can only be called a jam if the sugar content is 50%. So 50% sugar and 50% fruit. In a compote you can use less sugar if you want, but the biggest difference is the fact that compote tends to be chunkier than a jam. The two are very similar but it’s the texture that is the biggest difference.
When placed in sterilized jars you can store the compote for up to a year in a dark place. Once opened use within two weeks and keep in the refrigerator once opened.
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