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A simple, seasonal recipe for homemade strawberry rhubarb compote using only 5 ingredients.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Keyword: compote, condiment, easy, homegrown, preserve, rhubarb, seasonal, spring, strawberry, topping
Servings: 6


  • 2 cups chopped rhubarb
  • 1.5 cups strawberry halves
  • a little fresh water
  • 1.5 tbsp brown sugar (or honey/agave)
  • 1 tsp vanilla paste


  • Take 2 cups chopped rhubarb and 1.5 cups of fresh strawberry halves and place in a small pan.
  • Add 1.5 tablespoons of brown caster sugar and some fresh water, to the depth of half the fruit.
  • Slowly bring the pot to the boil then reduce and allow to simmer away until the fruit breaks down to a soft, compote consistency.
  • Skim off the froth and add a teaspoon of natural vanilla extract. Stir through and allow to cool before decanting into sterilised jars to preserve. Alternatively, if like us, you intend to eat this within a week, a bowl topped with a cotton bowl cover like¬†this one¬†will do just fine!