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A glass jar filled with chunk strawberry rhubarb compote, placed on a rustic wooden surface next to a blue checkered cloth.
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4.54 from 15 votes

Strawberry Rhubarb Compote

This strawberry rhubarb compote is a sweet and tangy fruit topping that's easy to make and perfect for breakfast, dessert, or snacking.
Course condiment, Sauces
Cuisine American
Keyword easy fruit compote recipe, refined sugar-free compote, rhubarb compote, Strawberry Rhubarb Compote, Strawberry Rhubarb Sauce, strawberry rhubarb topping
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 9
Calories 13kcal
Author Shelby Law Ruttan

Equipment

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.

Nutrition

Serving: 9servings | Calories: 13kcal | Carbohydrates: 10g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 67mg | Potassium: 126mg | Fiber: 1g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 13mg | Calcium: 33mg | Iron: 0.1mg | Net Carbohydrates: 2g
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