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How to make rhubarb strawberry compote

Nothing says Spring quite like rhubarb, unless it's strawberries. Tall and tangy, short and sweet, together they're the ideal spring duo.

10
STEPS
TOOLS

Clean and chop:    1 lb of fresh rhubarb into 3/4 inch pieces.    2 pints of strawberries into quarters.

Clean and chop: 1 lb of fresh rhubarb into 3/4 inch pieces. 2 pints of strawberries into quarters.

In a large saucepan  add in: The strawberry and rhubarb mixture

In a large saucepan add in: The strawberry and rhubarb mixture

1/4 cup of water, 3/4 cup of sugar , 1 stick of cinnamon.  Mix it together well

1/4 cup of water, 3/4 cup of sugar , 1 stick of cinnamon. Mix it together well

Turn the skillet to a medium heat, bring to a boil and then reduce everything to a simmer. Simmer it all together for 30 minutes or so until all is softened.

Turn the skillet to a medium heat, bring to a boil and then reduce everything to a simmer. Simmer it all together for 30 minutes or so until all is softened.

Add the juice of 1/2 a lemon to prevent discoloration. Check for taste, and serve it up warm or chill and serve cold, or use it as a topping for ice cream.

Add the juice of 1/2 a lemon to prevent discoloration. Check for taste, and serve it up warm or chill and serve cold, or use it as a topping for ice cream.

  • 1.0lb Rhubarb
  • 2.0pt Strawberries
  • 1/4c Water
  • 3/4c Sugar
  • 1.0 Stick of cinnamon
  • 1/2 Lemon