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+ servings

Rhubarb Compote with Strawberries and Apples

This rhubarb compote recipe is an easy to prepare and a delicious springtime treat served over a variety of foods, like yogurt, ice cream, waffles, pancakes, and more! You can make this compote recipe with fresh or frozen fruit.
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine American
Servings 32 Tablespoons
Calories 15 kcal


  • 1 cup diced strawberries (approx. 6 large strawberries)
  • 1 cup diced rhubarb
  • 1 cup diced apples (approx. 1 medium apple)
  • 1/4 cup granulated sugar
  • 1/2 tsp cinnamon
  • pinch of salt
  • *If using all fresh fruit add 1/4 cup water


  • Wash and dice strawberries, rhubarb, and apples. Note: if using frozen strawberries or rhubarb you do not need to chop them further.
  • Place all ingredients in a medium saucepan over medium-high heat, stirring occasionally, and bring to a boil. This will take 5-10 minutes.
  • Reduce heat to medium and continue to cook down until the sauce has thickened, stirring frequently, approximately 10 additional minutes.
  • Remove from the heat, and if a smoother consistency is desired, mash fruit with a potato masher or fork. If additional sweetness is desired, add more sugar 1 tsp at a time until it meets your taste.
  • Let compote cool at least 5 minutes prior to serving. If putting on cold items (like yogurt or ice cream) cool completely before serving. 
  • Store cooled compote in an air-tight container in the fridge for up to a week.


*The nutritional facts assumes 1 Tbsp per serving


Calories: 15kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 18mgFiber: 1gSugar: 3gVitamin A: 9IUVitamin C: 1mgCalcium: 1mgIron: 1mg
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