Strawberry Rhubarb Compote

Name: Strawberry Rhubarb Compote
Cuisine: American
Ingredients: 1 C. Strawberries (Washed and Chopped); ½ C. Rhubarb (Washed and Chopped); ½ C. Sugar; 1 Tbsp. Cornstarch; ¼ C. Rhubarb White Balsamic Vinegar

June 20, 2026

Simple and satisfying, this strawberry rhubarb compote works just as well spooned over morning oatmeal or yogurt as it does over ice cream, tarts, or cake. Our Rhubarb Rose Balsamic Vinegar is the secret ingredient.

Strawberry Rhubarb Compote

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Cuisine

American

Simple and satisfying, this strawberry rhubarb compote works just as well spooned over morning oatmeal or yogurt as it does over ice cream, tarts, or cake. Our Rhubarb White Balsamic Vinegar is the secret ingredient.

Author:

Rory

Ingredients

1 C. Strawberries (Washed and Chopped)
½ C. Rhubarb (Washed and Chopped)
½ C. Sugar
1 Tbsp. Cornstarch
¼ C. Rhubarb White Balsamic Vinegar

Directions

Place the strawberries and rhubarb in a small saucepan with the sugar. In a small measuring cup, whisk together to cornstarch and vinegar until fully combined and no lumps remain. Pour into the saucepan with the fruit.
Place the saucepan over medium heat and simmer, stirring until the berries are soften and the sugar has melted. Bring to a boil for 10 seconds, then remove from the heat and continue stirring until the mixture is vibrant and clear.
Remove from the heat and transfer to a small jar. The compote will store in an airtight container for up to two weeks in the refrigerator.

Strawberry Rhubarb Compote

Strawberry Rhubarb Compote

Category

Cuisine

Ingredients

Directions

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