Strawberry-rhubarb compote



15 min


6 cups

* PLUS Baking Time: 55 minutes


  • 1 kg frozen or fresh rhubarb , cut into 1/2-in. pieces, about 6 cups
  • 1 cup granulated sugar
  • 1 quart strawberries , about 4 cups
  • 1 tsp vanilla


  • Preheat oven to 400F (200C). Place rhubarb in an 8 cup (2 L) baking dish. Sprinkle with sugar. Cover and bake, without stirring, in centre of oven for 25 minutes. Meanwhile, wash berries and pat dry. Remove hulls. Cut large berries in half. Leave small ones whole.
  • When rhubarb has baked 25 minutes, remove from oven. Gently stir in berries and vanilla. Cover and continue to bake, without stirring, until rhubarb is tender, about 30 minutes. Serve warm or cold. Refrigerated, compote will keep well for at least 2 days.

Nutrition (per serving)

  • Calories
  • 185,
  • Protein
  • 1.7 g,
  • Carbohydrates
  • 45.6 g,
  • Fat
  • 0.6 g,

The trick to keeping rhubarb from becoming stringy is to treat it gently, especially during the final stages of cooking when it’s soft. By baking, you don’t have to stir it as often as you do when it’s cooked on top of the stove. This ruby compote makes a beautiful starter for brunch, or a flavorful dessert.