Rhubarb and Strawberry Compote with Fresh Mint

Rhubarb and Strawberry Compote with Fresh Mint

By annamueser Published: July 26, 2012

  • Yield: 3 cups
  • Prep: 10 mins
  • Cook: 10 mins
  • Ready In: 1 hr 20 mins

Recipe courtesy of epicurious.com



  1. Combine the rhubarb, sugar, and ¼ cup water in a large, heavy saucepan over medium heat. Bring to simmer, stirring occasionally, until sugar dissolves, about 3 minutes. Simmer gently until rhubarb is tender but not falling apart, stirring occasionally, about 7 minutes. Remove from heat. Stir in strawberries.
  2. Transfer to bowl and stir in mint. Chill until cold, about 1 hour.
  3. Serve the compote over vanilla or strawberry ice cream, angel food cake, pancakes, or waffles.