Strawberry-Rhubarb Compote

Sweet strawberries and tart rhubarb are a classic spring combination.  Serve this delicious sauce warm or cold over ice cream or shortcake; or use as a healthy alternative to syrup on waffles or pancakes.


Rhubarb is, hands-down, my favorite spring vegetable.  Pair it with my other favorite spring crop, strawberries, and I’ve floated off to heaven.

Often there’s no time to make a pie or rhubarb crisp, so I love to whip up a batch of this easy strawberry-rhubarb compote.  The herb stevia helps this dish to be calorie-friendly with less sugar.  If you’d rather, you can omit the stevia and increase the sugar from 1/4 cup to 1/2 cup.

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How do you love to eat rhubarb?  

Let us know in the comments!

About Stacie

Stacie Humpherys is an engineer, graphic artist, and farmer who lives on her very own petite farmstead just outside of Middleton, Idaho. Say hi on Twitter.

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