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    In the Kitch » Recipes » Dessert

    Updated: May 2, 2024 · Published: Jun 23, 2021 by Joss Dyckson · This post may contain affiliate links ·

    Strawberry Rhubarb Sauce (Compote)

    Jump to Recipe
    Strawberry rhubarb sauce in stemless wine glass with text overlay that says 'strawberry-rhubarb sauce (compote)'.

    Rhubarb season is upon us (usually spring to early summer) and to make use of this ingredient, I have cooked up a deliciously chunky strawberry-rhubarb sauce.

    Strawberry-rhubarb sauce in a glass, biscuits on the side.

    The tartness of rhubarb and the sweetness of strawberries come together in this vibrantly red sauce that makes the perfect topping for cake, ice cream, pancakes, pastries and even toast.

    While strawberry purée is smooth, this sauce is filled with delicious strawberry and rhubarb chunks.

    Jump to:
    • Is Rhubarb a Fruit or Vegetable?
    • Ingredients
    • How to Make Rhubarb Sauce
    • How to Use it
    • Top Tip
    • Recipe FAQs
    • ❤️More Fruity Recipes You Will Love
    • 📋Recipe

    Is Rhubarb a Fruit or Vegetable?

    Many people think rhubarb is a fruit due to its tart flavor that's reminiscent of green apples. It's technically a vegetable, but rhubarb has been legally ruled a fruit in a New York court, as it is used mainly in fruit applications. It is a popular filling and/or topping for tarts, pastries and other sweet desserts.

    Ingredients

    Strawberry rhubarb sauce ingredients prepped and labeled.

    To make this rhubarb sauce have a nice balance of tart and sweet, this recipe adds fresh strawberries along with lemon juice and some sugar. The sauce is thick with soft chunks of fruit and a deliciously sweet-yet-tart flavor. The orange liqueur is a nice addition to the sauce.

    • fresh rhubarb - You will find rhubarb a plenty at farmers' markets but it's also easy to grow in your own backyard.
    • fresh strawberries - You can also use frozen sliced strawberries; this will just add to the cook time.
    • sugar - White granulated sugar is what I use.
    • orange liqueur - Such as Grand Marnier or Triple Sec (you can substitute with orange juice if you prefer something non-alcoholic).
    • lemon juice - Freshly squeezed.

    *Check recipe card for ingredient amounts.

    How to Make Rhubarb Sauce

    Making this rhubarb sauce (also called 'rhubarb compote') is a breeze: simply boil the ingredients together in a saucepan, let the mixture simmer for about fifteen minutes and serve warm or chill the sauce in the fridge.

    Once you know how to make rhubarb sauce, you'll have a delicious and unique ingredient that spruces up your pound cakes, homemade ice cream and other desserts and pastries.

    Strawberry rhubarb sauce ingredients in saucepan.

    Step 1. Combine ingredients in pot. In a small saucepan, combine the rhubarb, strawberries, sugar, salt, orange liqueur and freshly squeezed lemon juice. Mix.

    Strawberry rhubarb sauce simmering in saucepan.

    Step 2. Simmer. Bring to a boil over high heat. Lower the heat and simmer for about 15 minutes, until the fruit is softened and the liquid has thickened a bit. Stir occasionally. Remove from heat.

    Strawberry-rhubarb sauce in a spoon, biscuits on the side.

    Step 3. Serve or store. Serve warm or let cool to room temperature.

    How to Use it

    • Desserts and breakfast dishes. Once the flavors have all cooked together and the fruit chunks soften, this rhubarb and strawberry compote makes the perfect condiment for desserts and even breakfast dishes.
    • Drizzle it. You can drizzle it over just about anything. This includes slices of pound cake, mason jar cakes, ice cream, waffles, pancakes, toast, granola, pies, cheesecake and other sweet foods.
    • Stir it in. You could also make strawberry parfaits or stir it into some Greek yogurt.
    • Savory uses. Some people even experiment with savory dishes that could use a little sweet-and-tart flavor like this electric skillet pork tenderloin, ham or bison steak.
    • Spread. I like to spread it on a piece of toast with cream cheese.
    • Whatever the case, you can serve this sauce right off the stove or chill it in the fridge for later use. Chilled sauce is better for cold dishes like ice cream and yogurt, but warm sauce is great for dishes that will soak it up nicely or are served warm like cakes, muffins, waffles and pancakes. Just microwave it or heat it over the stove. You could also serve it at room temperature.

    Top Tip

    If you plan on freezing your strawberries and rhubarb before using in recipes like this compote, slice them first! That way you can add the fruit, from frozen, directly into the saucepan. If you thaw large sticks of rhubarb, they become quite soggy and harder to cut vs. fresh rhubarb.

    Recipe FAQs

    How do you store strawberry-rhubarb sauce?

    Store your rhubarb sauce in air-tight containers in the fridge for up to two weeks or freeze it for up to 3 months. If you do freeze it, simply thaw it in the refrigerator overnight when you are ready to use it.

    Do you need to peel rhubarb before you cook it?

    There is no need to peel the rhubarb. It adds color and fiber and it gets soft when cooked down.

    Why combine strawberry and rhubarb?

    The sweetness of the strawberries and the tartness of the rhubarb balance each other's flavors perfectly.

    Strawberry-rhubarb sauce in a glass with a spoon and biscuits on the side.

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    If you tried this 🍓 Strawberry Rhubarb Sauce (Compote) Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Strawberry rhubarb sauce in stemless wine glass with spoon.

    Strawberry Rhubarb Sauce (Compote) Recipe

    Joss Dyckson
    The tartness of rhubarb and the sweetness of strawberries come together in this vibrantly red strawberry-rhubarb sauce recipe that makes the perfect topping for cake, ice cream, pastries and even toast.
    5 from 1 vote
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    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Dessert, Sauce
    Cuisine American
    Servings 12 ¼ cup servings
    Calories 51 kcal

    Ingredients
     
     

    • 1 ½ cups fresh rhubarb - cut into ¾-inch chunks
    • 1 ½ cups fresh strawberries - cleaned, hulled and thickly sliced
    • ½ cup sugar
    • ⅛ teaspoon salt
    • 2 tablespoons orange liqueur - such as Grand Marnier or Triple Sec (you can substitute with orange juice if you prefer)
    • juice of 1 lemon - freshly squeezed

    Instructions
     

    • In a small saucepan, combine the rhubarb, strawberries, sugar, salt, orange liqueur and freshly squeezed lemon juice. Mix.
    • Bring to a boil over high heat.
    • Lower the heat and simmer for about 15 minutes, until the fruit is softened and the liquid has thickened a bit. Stir occasionally. Remove from heat.
    • Serve warm or let cool to room temperature.

    Notes

    • There is no need to peel the rhubarb. It adds color and fiber and it gets soft when cooked down.
    • You can also use frozen, sliced strawberries and rhubarb; this just adds a little more cook time. I don't recommend thawing first, especially the frozen rhubarb, because it gets quite soggy and harder to cut. If you cut the fruit before freezing, you can add it from frozen directly into the saucepan.
    • Store your rhubarb sauce in air-tight containers in the fridge for up to two weeks or freeze it for up to 3 months.
    • If you do freeze the sauce, simply thaw it in the refrigerator overnight when you are ready to use it.

    Nutrition

    Calories: 51kcalCarbohydrates: 12gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 21mgPotassium: 85mgFiber: 1gSugar: 10gVitamin A: 20IUVitamin C: 17mgCalcium: 18mgIron: 1mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

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    Hi, I'm Joss!

    I am the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!

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