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Strawberry Rhubarb Compote

  • Author: Ingrid DeHart -
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • 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, 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. Serve warm or chilled topped with yogurt, coconut yogurt or whipped cream.


Nutrition  information is without any toppings.

  • Category: Dessert, Breakfast
  • Cuisine: Paleo, Vegan, Dairy Free