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Strawberry and rhubarb are magical together. Strawberry rhubarb sauce is one of the easiest, most rewarding ways to enjoy this epic flavor combo. And it’s equally at home at breakfast or dessert!
Why we love this recipe
This timeless flavor combination is one of the gifts that spring gives us for having put us through winter. Cooking the fruit down together with a little bit of brown sugar gently amplifies the magic without getting in its way. This compote is:
- Super-easy to make
- Lightly sweet, bright, and almost floral
- Great for breakfast (think yogurt, oatmeal, pancakes, waffles)
- Great for dessert (think ice cream, crêpes, mini tart shells)
Here’s all you need to make this recipe.
- Halve or quarter the strawberries depending on size. Try to have all fruit in similar-sized pieces.
- Slice the rhubarb stalks into 1/2-inch segments.
- For brown sugar, you can be very flexible. When we have light Muscovado sugar in the house, I like to use that for its more nuanced, slightly smoky flavor. But regular light brown sugar works great too, and you could experiment with other sweeteners if you like.
How to make it
Here’s what you’ll do to make this recipe. It’s super-easy and just needs about 20 minutes to cook down.
- Remove and discard any leaves from the rhubarb, and trim the ends. Then slice into segments. Hull and halve (or quarter) the strawberries.
- Stir everything up in a medium pot.
- Simmer it uncovered until the fruit breaks down and some of the water has cooked off.
- Pour it into jars and let cool slightly before serving, thoroughly before keeping in the fridge.
Expert tips and FAQs
You can keep this sauce in a nice cold fridge for up to two weeks and in the freezer for up to a year.
Is sure does! You can freeze it for up to a year.
Compote comes from the Latin word for mixture. It’s fruit simmered in sugar, sometimes with additional seasonings. This dish has medieval roots and was originally thought to balance the effects of humidity on the body. I…just eat it because it tastes great.
You can! If you want to make this or other recipes out of season, here’s how to do it quickly and easily.
We don’t recommend canning this recipe. Try our Strawberry Rhubarb Jam instead!
Optional additions and substitutions
I love the simplicity of this basic strawberry rhubarb sauce. But you can have fun adding flavors if you like! Here are some places to start:
- A sprig of fresh rosemary and one of thyme
- A pinch of ground cardamom, a pinch of ground cinnamon, some grated ginger and/or a splash of vanilla extract (added after cooking)
- A little bit of orange
- Replace some or all of the brown sugar with honey or maple syrup
How to serve strawberry rhubarb sauce
This is one of those fun, flexible recipes that can just as easily be breakfast as dessert. Here are some of our favorite things to spoon it over:
- 1 pound (454 grams) rhubarb stalks, sliced into 1/2-inch segments
- 1 pound (454 grams) strawberries, halved
- 1/2 cup (106 grams) light brown sugar or light Muscovado sugar
- 1/2 cup water
- Place all ingredients in a medium pot.
- Bring to a boil over high heat, then reduce heat and simmer briskly, uncovered, until thickened, about 20 minutes.
- Cool slightly (or completely if you like) before serving.
- You can use either regular brown sugar or Muscovado sugar in this recipe. Muscovado sugar has natural molasses and a deeper flavor, which is a nice counterpart to the brightness of rhubarb. Both options are great!
- Strawberry rhubarb sauce will keep in the fridge for up to 2 weeks or freeze for up to a year.
- Here are some fun optional add-ins: A sprig of fresh rosemary and one of thyme // A pinch of ground cardamom, a pinch of ground cinnamon, some grated ginger and/or a splash of vanilla extract (added after cooking) // A little bit of orange
Amount Per Serving: Calories: 43Total Fat: 0.2gCarbohydrates: 10.5gFiber: 1.4gProtein: 0.6g