Strawberry & Rhubarb Compote


Strawberry & Rhubarb Compote
Prep time
Cook time
Total time
Recipe type: Sauce
Cuisine: American
  • 1½ lbs thinly sliced rhubarb
  • 1½ lbs sliced strawberries
  • ½ cup sugar (more or less depending on how sweet your berries are)
  • 1 vanilla bean, split in half, seeds set aside
  • ⅛ tsp freshly ground nutmeg
  • 1 tsp freshly squeezed lemon juice
  1. Heat a medium-sized sauce pan over medium high heat add all ingredients. Stir gently to combine.
  2. Bring to a gentle boil, stirring often.
  3. Turn down to medium and simmer for about 15 or 20 minutes or until strawberry mixture has thickened to a syrup-like consistency.
  4. Set aside and cool. Refrigerate after cooled or freeze for up to 6 months.