Strawberry rhubarb compote is versatile in the kitchen; I love to spoon the still-warm sauce over vanilla bean ice cream to make the ultimate spring sundae. Loaded up with dark chocolate chips, coconut flakes, and nuts, there is no better way to do a seasonal dessert.
This strawberry rhubarb compote is also delicious when used to top yogurt, homemade chia seed pudding, overnight oats, toast, pancakes, or waffles.
Making the Strawberry Rhubarb Compote
Sour rhubarb can venture into savory territory if not sweetened with sugar and additional fruits. This is where seasonal organic strawberries come into play. Naturally fragrant and bursting with flavor, strawberries help to transform bitter rhubarb into a sweet sauce component.
Adding sugar helps to balance out the sourness of rhubarb even more. I prefer to use coconut sugar or brown sugar, which have a darker, more caramel-like flavor. Depending on your sweet tooth, feel free to customize how much sugar to add to the strawberry rhubarb compote. Start off with half a cup of sugar and work your way up from there. I prefer to keep my sauce on the less sweet side to pair alongside ice cream or pancakes.
For extra flavor, I like to add in pinches of nutmeg and cinnamon. Both spices are rich in antioxidants and have flavor profiles that add warmth and natural sweetness to the compote. A squeeze of lemon juice not only acts as a natural preservative, but also keeps the strawberry rhubarb compote even more balanced.
To make the compote, simply cut the stalks into 1-inch pieces. Add the cut rhubarb to a saucepan with a splash of water to allow the stalks to steam and cook. After a few minutes of cooking, the rhubarb will begin to break down.
Add the strawberries and cook for a few minutes longer, until the strawberries are broken down to the consistency and texture you prefer. The longer they cook, the less strawberry texture will remain. Stir in the sugar, spices, and lemon juice and cook for an additional few minutes more to meld the flavors together.
Serve the strawberry rhubarb compote warm or let cool down before storing in the refrigerator in a sealed container where it will keep for three days.
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Other photos by Kate Gavlick