This strawberry rhubarb compote recipe is refined sugar-free, naturally sweet, and made with just four real-food ingredients. It's an easy way to add delicious strawberry-rhubarb flavor to anything you'd like.
Can't get enough rhubarb during its too-short season? This recipe's for you. It's a delicious way to put some strawberry-rhubarb goodness on everything you want to, from oatmeal to ice cream.
What is compote?
Compote is more of a fruit sauce than a jam, with pieces of fruit visible after the cooking process (see above). It's full of flavor and can be used as a topping or even stirred into foods like baked goods, desserts, hot cereal, puddings, or yogurts.
How is this sweet sauce sugar-free?
It's true, processed white sugar is not used in this recipe, but no worries - it's not sweetened with anything artificial. Maple syrup and strawberries make this Strawberry Rhubarb Compote sweet and sugar-free while providing wonderful flavors.
More strawberry and/or rhubarb recipes:
Rhubarb Ginger Compote
Strawberry Rhubarb Crisp
Strawberry Rhubarb Bars
Chocolate Strawberry Oatmeal
Quick Strawberry Frozen Yogurt
11 ways to eat strawberry rhubarb compote
Here are some of my favorite things to enjoy this delicious sauce on or in:
- overnight oats
- chia pudding and/or yogurt
- baked goods
- waffles, pancakes, or crepes
- ice cream
- caramelized bananas
- a cocktail/mocktail
- creamy desserts like custard, pot de creme, or simply whipped cream
- by itself
An example of this compote on top of blood orange sorbet - so delicious:
and an example of it on chia pudding:
More refined sugar-free rhubarb recipes:
Strawberry Rhubarb Compote Recipe
- cooktop, pot
- 2 cups rhubarb chopped (about ⅛ inch)
- 2 cups strawberries chopped
- ⅓ cup maple syrup
- 1 teaspoon vanilla
- 1 pinch salt just a touch (optional)
- Remove ends and thinly slice the rhubarb. Chop the strawberries.
- Place the prepared rhubarb and strawberries into a pot with the syrup. Bring to a boil slowly (over medium heat), which will take about 10 minutes.
- Reduce and simmer for about 10 minutes, until the rhubarb has broken down.
- Remove from heat and stir in the vanilla.
- Taste and add more syrup by the tablespoon if too tart.
- Let cool and store in an airtight container in the refrigerator for a week, or freeze for later use.