Strawberry Rhubarb Sauce (Compote) Recipe
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.
Servings: 12 ¼ cup servings
Calories: 51kcal
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: 51kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 21mg | Potassium: 85mg | Fiber: 1g | Sugar: 10g | Vitamin A: 20IU | Vitamin C: 17mg | Calcium: 18mg | Iron: 1mg
