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.
I just cannot resist the abundance of fresh strawberries. There is something so satisfying about beautiful fresh fruit, right? So one of my favorite ways to use the fruit is by making fruit compotes.
It’s easy and fun to do and this easy recipe is ready in no time at all. It’s absolutely delicious served over Greek yogurt but can be used in many different ways too. Spoon a little (or a lot!) over some ice cream for instance. Or use it on your next overnight oats.
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.
One of the questions most often asked is what is the difference between a jam and a 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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