Brit + Co Guides Logo

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.

6
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