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5 from 1 vote

Strawberry Rhubarb Compote

Don't let that rhubarb go to waste! Make this deliciously simple strawberry rhubarb compote for a yummy topping for all sorts of summer breakfasts and desserts.  
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American, Gluten-free, Vegan
Servings: 6 servings
Calories: 60kcal


  • 2 cups fresh rhubarb chopped
  • 2 cups fresh strawberries chopped
  • 1/2 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1/4 cup 100% pure maple syrup
  • 1 pinch sea salt


For the Compote

  • Add all of the compote ingredients to a saucepan over low heat. Bring to a simmer and cook until rhubarb has broken apart and thick sauce has formed, about 15-20 minutes. Turn off heat and transfer a jar. Cool completely in the fridge.
  • Turn off heat and transfer a jar. Cool completely in the fridge. Makes about 2 cups of sauce.


The rhubarb compote recipe makes about 2 cups which is more than enough for at least 5 servings of oats. 
Store in a jar or airtight container in the fridge for up to a week. Store in a container in the freezer for up to 6 months. 
For a delicious healthy breakfast, serve over this vegan overnight oats recipe or with this chia pudding


Serving: 1/3 cup | Calories: 60kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 222mg | Fiber: 2g | Sugar: 11g | Vitamin A: 47IU | Vitamin C: 32mg | Calcium: 58mg | Iron: 1mg