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strawberry rhubarb compote in glass jar

Honey Stewed Strawberry Rhubarb Compote

Rhubarb season is relatively short, so take advantage of these bright and flavorful stalks. This is relatively quick to make and keeps in the fridge for up to a week. The consistency is somewhere between a syrup and a jam. Spoon it onto plain yogurt, enjoy it over toast, swap it for syrup on pancakes and waffle, or save it for dessert over frozen yogurt or ice cream.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 cups
Author Katie Morford

Ingredients

  • 2-3 tablespoons honey (or maple syrup)
  • 2 tablespoons water
  • 3 large stalks rhubarb, cut into 1/2-inch-wide pieces
  • 1 pint basket of strawberries, stemmed and halved if small, quartered if large (see notes)

Instructions

  1. Put the honey and water into a medium saucepan. Add the rhubarb and strawberries and stir a couple of times.

  2. Set the pot over medium-high heat and stir the fruit and liquid from time to time. When the liquid comes to a full boil, adjust the heat until it simmers. Continue to cook, stirring occasionally, until the rhubarb is soft enough to easily mash with a fork. Taste and add more honey, if desired. The compote will thicken a bit as it cools, but if you'd like it thicker, you can turn the heat to high and let a bit of the liquid cook off for a minute or so.

  3. Transfer to a glass jar or other container and store in the fridge. It will keep for up to about 2 weeks.

Recipe Notes

1 pint of strawberries is the size in the traditional green basket. It's about 3/4 of a pound and measures roughly 2 level cups once cut. Precision isn't essential here.