There's nothing quite like the sweet-tart flavor of Strawberry Rhubarb Compote, a simple fruit spread that brings out the best of spring and summer. It's naturally sweetened, thickens beautifully on the stove, and is delicious served warm or chilled.
This recipe reminds me of my Mom's Rhubarb Sauce recipe, made with fresh rhubarb straight from the garden. The strawberry in this recipe balances out the rhubarb's tartness perfectly, making this a family favorite alongside fluffy biscuits, pancakes, and homemade vanilla bean ice cream.
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Why You'll Love This Recipe
Simple ingredients: just fruit, sweetener, and lemon juice.
Naturally sweet: monk fruit sweetener keeps it light and refined sugar-free.
Versatile topping: perfect for breakfast dessert, or snacking.
Freezer-friendly: make a batch now and enjoy it later.
Key Ingredients for Strawberry Rhubarb Sauce
See the recipe card below for a full list of ingredients and instrutions.
- Rhubarb: tart and tangy, it thickens naturally when simmered.
- Strawberries: add natural sweetness and balance the rhubarb's sharpness.
- Monk fruit sweetener: a low carb option that keeps this compote refined sugar free.
- Lemon juice: brightens the flavor and helps preserve freshness.
Ingredient Substitutions
- Use honey or maple syrup instead of monk fruit for a natural sweetener (will no longer be low carb or keto friendly).
- Replace strawberries with raspberries for a deeper berry flavor.
- Add orange juice instead of lemon juice for a citrusy twist.
Variations on Strawberry Rhubarb Compote
- Spiced compote: add a cinnamon stick or star anise while simmering.
- Vanilla bean compote: stir in a splash of vanilla extract at the end of cooking.
- Chia seed compote: mix in chia seeds after cooling for a jam-like texture.
Tips for Perfect Strawberry Rhubarb Sauce
- Chop evenly so the fruit cooks down at the same rate.
- Simmer slowly to allow natural thickening without burning.
- Taste test near the end and adjust sweetness to your preference.
How to Store
Keep cooled compote in a sealed jar or container in the refrigerator for up to 2 weeks. For longer storage, freeze in airtight containers for up to 6 months.
Serve With...
This strawberry rhubarb compote is incredible spooned over top of Keto Rhubarb Muffins, drizzled over Easy Keto Pancakes, or topping for a Keto No Bake Cheesecake.
More Easy Fruit Recipes You'll Love
If you enjoy this recipe, you'll also love my Rhubarb Lemonade, Fruit Spring Rolls, Strawberry Rhubarb Chia Pudding, and Easy Strawberry Almond Tart.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Strawberry Rhubarb Compote
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Ingredients
- 1 cup water
- 2½ cups rhubarb
- 1 cup strawberries
- 2 tablespoons lemon juice
- ½ cup monk fruit
- ¼ teaspoon salt
Instructions
- Place chopped berries and rhubarb in large saucepan.
- Add water, sweetener, lemon juice and salt.
- Bring rhubarb mixture to a boil. Turn down heat and simmer on stove for 30-45 minutes. Rhubarb should thicken on its own while simmering.
- Store in a sealed container in the refrigerator up to 2 weeks. Or, store in freezer up to 6 months.
Dianne says
Hello, If I wanted to use Truvia, would I still use the 1/2 cup like Boca Sweet?
Shelby Law Ruttan says
Hi Diane, for Bocha Sweet is a 1:1 ratio. So, 1/2 cup of sugar is equal to 1/2 up Bocha Sweet. I would look at the conversion chart on the back of your Truvia package to see what their ratio is. I have used the Truvia Sugar Blend before and that is 1/4 cup of truvia to 1/2 cup of sugar. I'm not sure what Truvia sweetener you are using though, so I highly recommend reading the packaging and use whatever is equivalent to 1/2 cup of sugar.
Pat says
I disagree with the carb count on this recipe. Is it 6.7 grams carbs? Can't be 67 mg.
Shelby Law Ruttan says
I think maybe you read the nutrition card incorrectly. It is 67 mg of sodium. 2 grams of carbs, and 1 net carb (2 carbs minus 1 fiber). Thanks!