How to Make Strawberry Rhubarb Compote

A delicious sweet and tart compote made from fresh strawberry and rhubarb

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Last year we planted rhubarb in the garden for the first time, drawn to a plant that reliably returns each spring and requires relatively little attention. That low-maintenance quality appealed to us, but what truly surprised us was how quickly rhubarb became a favorite ingredient in our kitchen. We found its sharp, tart flavor pairs beautifully with sweeter fruits, and we enjoyed experimenting with rhubarb in desserts, preserves and simple compotes like this strawberry rhubarb compote.

Rhubarb is an unusual plant: its red-tinged stalks look a little like celery, and each stalk is topped with a large green leaf that, though attractive, is not edible. Market rhubarb is always sold without the leaves because the foliage contains compounds that are toxic if eaten. The stalks themselves are safe and, when cooked with sugar and combined with strawberries or other sweet fruit, the tartness becomes a pleasant counterpoint rather than a harsh bite. In this compote, the balance of sweet strawberries and tangy rhubarb creates a versatile topping that complements a wide range of dishes.

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Helpful hints

Where did rhubarb originate?

Rhubarb has a long history in Asia, where it was cultivated for thousands of years primarily for the medicinal uses of its roots. It did not become a common culinary ingredient in Europe and North America until the 18th century, when cooks began using the stalks with sugar in pies, sauces and preserves. Today rhubarb is cherished both for its bright flavor and for its ease of growing in temperate gardens.

What is rhubarb? Is rhubarb a fruit or a vegetable?

Although rhubarb is usually prepared and served like a fruit — stewed with sugar for pies, jams and compotes — it is botanically a vegetable. Its tartness means it rarely appears raw on plates, but its flavor works exceptionally well when paired with sweet fruits such as strawberries.

Is rhubarb poisonous?

The stalks of rhubarb are safe to eat when properly prepared, but the broad leaves contain oxalic acid and other compounds that are toxic if ingested in quantity. To harvest rhubarb safely, remove and discard the leaves outdoors and use only the stalks in recipes. If you plan to cook or preserve rhubarb, focus on the stalks and handle the leaves with care when discarding them.

What is strawberry rhubarb compote?

A compote is fruit cooked with a modest amount of sugar until the fruit softens and juices are released. Unlike jam, compote usually contains larger pieces of fruit and is not cooked to the same thick, spreadable consistency, so it serves best as a topping or accompaniment rather than a spread. Because compote typically uses less sugar and less cooking than jam, it will keep for a shorter time in the refrigerator and is best enjoyed within a few days of making it.

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Love our strawberry rhubarb compote? Try these strawberry recipes too

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Strawberry ricotta cake with olive oil

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