Strawberry and Rhubarb Compote

Strawberry and Rhubarb Compote

When June hits in Massachusetts, rhubarb and strawberry are a plenty. Whether it is the grocery store, CSA, or farm stands, you can find them everywhere. We received rhubarb and pick your own strawberries for a few weeks now in our CSA so it was time I made a compote that can be used on shortbread (bite sized strawberry rhubarb shortcakes!), toast, or by the spoonful (I have no shame). Happy Summer!

Strawberry + Rhubarb Compote

Makes a little over 8 ounces

Shopping List

  • 2 cups chopped rhubarb

  • 3 cups fresh strawberries

  • 1/2 cup golden agave syrup

  • 1/4 cup water

  • 1/2 a lemon, zested and juiced


Combine all ingredients in a small sauce pot and bring to a boil. Lower heat and keep at a mere simmer for 35-45 minutes until thick and combined. Store in an airtight container in the fridge.