Strawberry, Rhubarb & Ginger Compote

Written by Nathalie Fraise

Taking full advantage of the bounty of spring, this strawberry and rhubarb compote makes a tasty dessert or snack that also works nicely as a topping for pancakes or ice cream. Gently stewed with a touch of ginger and lime, it not only has the familiarity of a childhood comfort food, but also the complexity of flavor that adults appreciate.

The best part? It only takes a few short minutes to prepare. So run, do not walk, to your local farmers market for the ingredients and try it. You won't regret it.

Strawberry, Rhubarb & Ginger Compote

Servings: Makes about 3 cups


  • 1 lb. rhubarb stalks (red or green or combination, about 4 stalks), thinly sliced
  • 1 lb. strawberries, chopped small
  • 1/2 cup coconut palm sugar
  • 3-inch piece fresh ginger, minced small
  • 2 vanilla beans, seeded
  • 1/4 cup lime juice
  • 1/3 cup water


Add all the ingredients to a medium saucepan. Bring to a boil, then reduce to a simmer. Allow to cook, stirring occasionally, until rhubarb and strawberries are soft, about 8-10 minutes.

Using a potato masher or large spoon, crush down the fruit until roughly puréed.

Serve immediately or refrigerate for later use. Compote will continue to thicken as it cools.

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