Strawberry-Rhubarb Compote

Strawberry-Rhubarb Compote | ChopChop


Compote is French for“mixture.”This one combines two spring crops, strawberries and rhubarb, which you slowly stew together. We love to slather it on toast (instead of jam), swirl it into yogurt, or top it with a spoonful of granola.

Hands-on time: 10 minutes
Total time: 30 minutes
Makes: 4 Servings

Kitchen Gear: 

Cutting board
Sharp knife
(adult needed)
Measuring cup
Measuring spoons
Large pot


1 1⁄2 cup
chopped rhubarb (trim off the ends, then cut the stalks into 1-inch pieces)
1⁄2 cup
2 cups
sliced or quartered hulled strawberries (“Hulled” means with the leafy top and stem taken out.)
1⁄2 teaspoon
cornstarch or all-purpose flour
1⁄2 teaspoon
fresh lemon juice
2 tablespoons
maple syrup, honey, or brown sugar


  1. Put the rhubarb and water in the pot and put the pot on the stove. Turn the heat to medium and cook, uncovered, 5 minutes.
  2. Add the berries and cornstarch and cook, stirring from time to time, until the strawberries and rhubarb are soft and the mixture has thickened, about 15 minutes.
  3. ​Add the lemon juice and sweetener and stir well. Set aside to cool a little bit and serve warm, or cover and refrigerate overnight.