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Strawberry Rhubarb Compote

Strawberry Rhubarb Compote

Compotes have less sugar than jams which allows them to feature the fruit more, in my opinion. I love whipping up a batch for a special Spring/Summer dessert or even to use as the base of a barbeque 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 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.

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About Me

Hi!  I'm Jen

Cooking is a passion passed down from both of my grandmothers to my mother and then to my sister and me.  

Throughout my career, I was always drawn back to food.  I've learned from experienced chefs, apprenticed with professional bakers, and tasted coffee with international experts.

Today I'm sharing those experiences with you.

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