clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Rhubarb Compote

  • Author: Ingrid DeHart -
  • Total Time: 15 mins
  • Yield: 4 1x


This is a delightful sweet-tart dessert you can enjoy alone or with someone you love, topped with yogurt or whipped cream.


  • 2 cups rhubarb, about 3 stalks cut into 2” pieces
  • 2 cups organic strawberries, cut in half
  • ¼ cup honey or maple syrup
  • 1/4 teaspoon stevia leaves to taste (optional)


  1. Cut up rhubarb and strawberries and put into a saucepan on medium low.
  2. Add honey or maple syrup and stevia (if using).
  3. Mix to combine.
  4. Cover and bring to a boil. Watch the pot carefully, stir to prevent from burning.
  5. Turn heat down to very low. Cover, cook for 5 minutes, until rhubarb releases liquid.
  6. Remove cover, stir and simmer, still on very low, for 3-5 minutes more until strawberries are tender but not mushy.
  7. Taste to adjust sweetness.
  8. Serve warm or chilled topped with yogurt, coconut yogurt or whipped cream.


Nutrition  information is without any toppings.

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Dessert, Breakfast
  • Cuisine: Paleo, Vegan, Dairy Free