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Strawberry Rhubarb Compote

Here is another way to use all that rhubarb you have growing in the yard. I like to think of this as a last-minute treat because it is so fast to make and really adds a ton of flavor. Try it over cheesecake and thank me later!

Strawberry Rhubarb Compote


  • 4 cups rhubarb, chopped
  • 2 cups strawberries, hulled and sliced
  • 1/2 cup sugar (adjust to taste)
  • 1/4 cup orange juice
  • 1 teaspoon vanilla extract


  1. In a medium saucepan, combine the rhubarb, strawberries, sugar, and orange juice.
  2. Cook over medium heat, stirring occasionally, until the rhubarb and strawberries are soft and the mixture has thickened, about 15-20 minutes.
  3. Remove from heat and stir in the vanilla extract.
  4. Let the compote cool before serving. Store in an airtight container in the refrigerator for up to a week.


  • For a twist, you can add a pinch of ground ginger or cinnamon.
  • If you prefer a smoother compote, use an immersion blender to puree it to your desired consistency.

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