Strawberry-Rhubarb Compote

1 cup strawberries, diced
1 stalk rhubarb, diced
1/4 cup water
1/4 cup sugar
1 teaspoon arrowroot powder
juice of 1/2 lemon

Place the rhubarb, strawberries, water, lemon juice and sugar in a medium saucepan. Cook until the mixture boils and starts to thicken, about 10 minutes, stirring occasionally. Stir in arrowroot powder. Serve hot or cold. Allow to cool completely before refrigerating any leftovers. Great over ice cream, yogurt, pancakes or pavlovas.

My thoughts:

I love fruit compote but hardly ever remember to make it, which is a shame because it only takes a few minutes and elevates some thing like plain yogurt into a treat. I like to make it using a little arrowroot powder as a thickener instead of the usual cornstarch because it is virtually tasteless and when wet, is clear so you end up with a lump-free, translucent sauce.


  1. I just made a plain rhubarb compote for some cupcakes the other day! Crazy.

  2. Snap. I made a rhubarb compote the other day as well. Quite by accident I discovered a great flavour experience. I had some leftover home-made apple sauce (bramley, cinnamon & clove) and I served the two together. As you eat them in the same mouthful, the tartness of the apple and the sweetness of the rhubarb alternate on the palate. Next time I’m going to heat the apple but leave the rhubarb cold, because I think this would make the taste even better. Isn’t rhubarb great at this time of year!

  3. the rhubarb strawberry combo is one of my favorites for cobbler. This compote sounds like a real winner! Can’t wait for fresh rhubarb to pop in the markets to make it. 🙂

  4. I have to get myself arrowroot powder!
    Me too, should have made compote more often. Yours just beautiful!

  5. ::hanging head in shame::

    I didn’t even know what rhubarb looked like ’til I Googled it.

    That looks and sounds super yummy though – I’ll be on the lookout for sure!

  6. Hi Rachel – thanks for the tip on the arrowroot powder. I have some, but have yet to try it.

  7. I have some rhubarb growing in the garden, and at the moment it is pink, this would be ideal for this recipe. Your compote recipe is for a small quantity as well, which is really useful.

  8. Shawnda… make sure you DO NOT eat the leaves…

    Another good thing is stewed rhubarb, served with sliced bananas. And rhubarb pie. and waitrose champagne rhubarb yoghurt (which i thought was champers & rhubarb, until i found out that it was a variety of rhubarb.)

  9. Yummy! I’m planting strawberry and rhubarb in my garden this summer. Can’t wait to make this recipe

  10. Yum, I love this combination. How perfect it must be on the yogurt.

  11. This looks so beautiful,but oddly enough I have never tried rhubarb. My late stepdad used to love rhubarb pie- I should give this a try!

  12. I’m drooling here! Now I *really* can’t wait for the strawberries and rhubarb to show up at the market!

  13. Oh, I’m going to try this tomorrow. We have rhubarb in our store now. How long does it keep in the refrigerator?

  14. Well, I made it on the 5th I think and so far it is still good.

  15. wow, thats alot of sugar for just a cup of strawberries and 1 stalk of rhubarb. I love the tartness of rhubarb, i think i’ll try this with less sugar.

  16. Anon,
    The sugar is what encourages it to gel. If you make it with less, it doesn’t gel properly.