Strawberry Rhubarb Compote
Recipe type: Topping
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
Strawberry Rhubarb Compote-A great way to utilize in-season rhubarb and strawberries! With ginger to spice this up, this compote is great atop oatmeal, waffles, or chia seed pudding!
  • 2 cups chopped rhubarb
  • 2 cups, plus ½ cup reserved, sliced strawberries or cherries
  • ¼-1/2 cup water to thin
  • 3 tbsp chopped crystallized ginger (To cut sugar, you can use fresh ginger. ┬áI'd use less, probably 1½ tbsp freshly minced-I used the crystallized)
  • 1-2 tbsp maple syrup (based on desired sweetness and if using crystallized ginger or not)
  • 1 tbsp lemon juice
  • 1 tbsp tapioca starch, arrowroot, or organic cornstarch
  1. Chop strawberries and rhubarb. Sometimes rhubarb can be stringy. If this happens as you cut it, remove the strands.
  2. Add all ingredients to a pot, except tapioca starch, and bring to a boil, reduce to a simmer until tender, adding in more liquid if needed.
  3. In a separate bowl, place tapioca starch.  Remove a few tablespoons of hot liquid and add to tapioca starch, stir until combined, and return to pot. Simmer until sauce-like consistency, and stir in reserved berries for a little added texture.
  4. Serve atop waffles, chia pudding, or use as a jam. Sauce gets even better the next day!
40 mg potassium, 13% Vitamin C, 1% Calcium, .5% Iron in 2 tbsp. For larger servings, increase nutrition content
Nutrition Information
Serving size: 2 tbsp Calories: 11.6 Fat: 0 g Saturated fat: 0 g Carbohydrates: 2.9 g Sugar: 1.8 g Fiber: .4 g Protein: .2 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at