Strawberry-Rhubarb Compote


Slideshow: More Terrific Condiments


  • Servings: Makes about 3-1/2 cups

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  • 1 pint strawberries, hulled and quartered lengthwise
  • 1 pound rhubarb, stalks only, cut into 1/2-inch pieces
  • 1 cup sugar
  • 1 vanilla bean, split lengthwise, seeds scraped
  • 1 tablespoon fresh lemon juice

How to make this recipe

  1. Combine all of the ingredients in a medium saucepan and bring to a boil over moderately high heat. Reduce the heat to moderately low and simmer for 10 minutes. Remove the vanilla bean and serve warm.

Make Ahead

The compote can be refrigerated for 4 days.

Contributed By Published May 2001

483367 recipes/strawberry-rhubarb-compote 2013-12-06T23:52:11+00:00 Melissa Kelly spring|summer|cocktail-party|easter|american|sauces-and-condiments|fast|make-ahead may-2001,melissa kelly,strawberry and rhubarb,compote recipe,strwaberry rhubarb compote,condiment recipe recipes,strawberry-rhubarb-compote 483367

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