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:
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.