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Home » All » By Course » Sauces » Strawberry rhubarb sauce or compote

Strawberry rhubarb sauce or compote

By Layla Pujol 9 Comments

This easy recipe for homemade strawberry rhubarb sauce or compote made with strawberries, rhubarb, lemon juice, sugar and water.

Strawberry rhubarb sauce or compote

I had some strawberries and rhubarb leftover from the tart I recently made, and decided that the best way to use them was to make a yummy strawberry rhubarb sauce that could be used as a topping for pancakes, crepes, or waffles.

Fresh fruit sauces or compotes are so easy to make at home, and as I’ve probably mentioned before, since you make it yourself you can control how much sugar is added to the sauce – and trust me, you need a lot less than is usually included in the store bought fruit sauces or jams. You can also substitute the sugar with honey or other natural sweeteners.

Strawberry rhubarb sauce

This strawberry rhubarb sauce is also a great topping for desserts like ice cream, custards, pannacotta, and even cakes. The sauce can be served warm or cold.

Strawberry rhubarb sauce

Strawberry rhubarb sauce or compote

Easy recipe for homemade strawberry rhubarb sauce or compote made with strawberries, rhubarb, lemon juice, sugar and water.
4.79 from 363 votes
Print Pin Your Questions and Comments
Course: Dessert, Sauce, Sweets
Cuisine: American, Fusion, International
Keyword: Compote, Rhubarb, Strawberry, Strawberry rhubarb sauce, Sweet sauce
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

  • 4 cups diced strawberries
  • 4 cups diced rhubarb
  • 1 lemon juiced
  • ½ to ¾ cup sugar adjust based on your preference
  • ¼ cup water

Instructions

  • Combine the strawberries, rhubarb, lemon juice, sugar and water in a medium sized sauce pan.
  • Bring it to a boil and let it cook on low to medium heat for about 30-45 minutes, cook less or longer depending on how thick you want it.
  • The sauce can be served cold or warm. Keep refrigerated.
Strawberry and rhubarb compote or sauce

Step by step preparation photos for strawberry rhubarb sauce or compote

Fresh strawberries to make compote
Rhubarb to make sauce or compote
Diced rhubarb for sauce
Cook the strawberry rhubarb sauce
Homemade strawberry rhubarb compote
Easy recipe for strawberry rhubarb sauce

   

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Filed Under: Fruits, Kid friendly, Sauces, Strawberry, Summer, Vegetarian

Reader Interactions

Comments

  1. Rob Gilbert says

    February 6, 2021 at 8:19 pm

    Add freshly grated nutmeg? A dash of vanilla extract? Half teaspoon of ground cinnamon?Lots to play with here.

    Reply
  2. Racheal says

    June 2, 2020 at 5:07 am

    Love the simplicity of this recipe. We eat it on So Delicious chocolate cashew ice cream. Also as a pancake topper instead of syrup.

    Reply
  3. Janice Smola says

    May 21, 2019 at 9:01 am

    Love this compote as a topping for cottGe cheese for breakfast or anytime!

    Reply
  4. Patti says

    May 18, 2019 at 1:23 pm

    This is the best sauce and so easy to make!! Thank you.

    Reply
  5. Cristina says

    June 14, 2014 at 11:36 am

    Hi
    I make several batches so that I can freeze it!!

    Cris

    Reply
  6. Gretchen says

    June 12, 2013 at 3:44 pm

    I frequently can stewed rhubarb. This recipe has the strawberries added, but you should be able to can it as well. If you follow the sanitary methods necessary to insure a safe product, the result should be terrific. Great for those winter days when youneed a bit of summer flavor to get throught he cold!

    Reply
  7. Lucie says

    June 10, 2013 at 10:36 am

    Hi Laylita,
    Could this sauce also be canned just like jam would be?

    Thanks.
    Lucie

    Reply
    • Layla Pujol says

      June 10, 2013 at 11:31 am

      Hi Lucie – I’m completely clueless about canning, so I really don’t know if it would work.

      Reply
      • Mabel says

        June 2, 2019 at 6:29 am

        You can put it in preserving jars leaving 1/4 inch at the top and freeze. I have been doing this for years.

        Reply

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 Layla Pujol is an Ecuadorian modern-day nomad who loves to cook and travel. She lives in Seattle and is currently working on her first cookbook, which will focus on delicious Ecuadorian and Latin recipes (adapted to her style). More

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