Strawberry-Rhubarb Compote


  • 1 pound rhubarb , diced
  • 4 cups strawberries (I used some that I had frozen last summer--they were awesome! I didn't thaw them first)
  • 1/2 cup brown sugar , or to taste
  • ice cream, angel food cake or pound cake


  1. Toss together the rhubarb and strawberries in a saucepan; simmer over medium-low heat for 15-20 minutes or until the strawberries and rhubarb break down and form a sauce. I covered the pot at the beginning, then after the strawberries seemed thawed I removed the cover. Not sure if that did anything or not, it just felt right.
  2. Stir in 1/4 cup of brown sugar; taste; add more if needed. Will vary depending on the sweetness of the strawberries and the tartness of the rhubarb.
  3. Let cool a bit and serve over ice cream or pound cake or angel food cake, topped with whipped cream.