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–+ servings
strawberry rhubarb sauce in a jam jar
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5 from 2 votes

Strawberry Rhubarb Sauce (Strawberry Rhubarb Compote)

The bright flavor of this simple, versatile strawberry rhubarb sauce is deepened by a bit of brown sugar. You can use more intense, brooding Muscovado sugar to lean into that side of things if you like. It's fabulous either way.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Sauces and Condiments
Cuisine: American
Keyword: strawberry rhubarb compote, strawberry rhubarb sauce
Servings: 12
Calories: 43kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 1 pound (454 grams) rhubarb stalks, sliced into ½-inch segments
  • 1 pound (454 grams) strawberries, halved
  • ½ cup (106 grams) light brown sugar or light Muscovado sugar
  • ½ cup water

Instructions

  • 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.

Video

Notes

  1. 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!
  2. Strawberry rhubarb sauce will keep in the fridge for up to 2 weeks or freeze for up to a year.
  3. 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

Nutrition

Calories: 43kcal | Carbohydrates: 10.5g | Protein: 0.6g | Fat: 0.2g | Fiber: 1.4g