Strawberry Rhubarb Compote

Beginner

Compotes have less sugar than jams, which allows them to feature the fruit more, in my opinion. I love whipping up a batch of this Strawberry Rhubarb Compote for a special Spring/Summer dessert or even to use as the base of a barbecue sauce. The tanginess from the rhubarb does wonders for the sauce.

Adjust the amount of rhubarb and strawberry to your taste. I like a bit of tang, so I add about a 50/50 mix, but you may want more strawberries for a slightly sweeter mix.

Also, you can substitute honey or agave syrup for the sugar. Use about 2 tablespoons, again adjusting for your taste. When adding these sweeteners, you are adding more liquid so the mixture may need to cook a bit longer to reduce.

If you are into strawberry and rhubarb and want other ideas, you will love my strawberry rhubarb galette. It is super easy and is the perfect combination for a warm dessert.

Or if you want a slightly different twist on a compote, consider making a sweet tomato jam, which is similar to a compote because you don't use much sugar. I like using them in my no-bake sweet tomato jam tartlets that have lemon ricotta in them.