This refreshing Rhubarb Strawberry Compote is naturally sweet-tart and infused with fresh mint for a vibrant twist.
It’s made with simple ingredients and includes no-sugar or naturally sweetened options—perfect as a topping for yogurt, pancakes, oatmeal, vanilla ice cream, or as a side for more savory dishes.
This Rhubarb Strawberry Compote with Mint is an easy recipe I keep coming back to. It's one of those fruit sauces that pairs with just about anything, from spooning it over Greek yogurt or my Plantain Pancakes to enjoying it on Peanut Butter Cottage Cheese Toast. I even love it with more savory meat dishes.
I always make it with a bit of (chocolate) mint because it adds a subtle, refreshing touch and tastes like early summer in a jar. Get those fresh rhubarb stalks off the shelves, your first strawberries of the season, a tad of mint, and your favorite sweetener, and let's make it!
Check also How to Make Simple Rhubarb Compote and its uses.
Why You'll Love This Recipe
- Quick & Easy: Easy to make in a medium saucepan.
- Naturally Sweetened: Use maple syrup, other natural sweeteners, or no-sugar options.
- Customizable: Adjust the sugar, texture, and taste based on preference.
- Versatile: Serve it with oatmeal, yogurt, cottage cheese, ice cream, or savory meaty dishes.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
- Rhubarb Stalks: If possible, choose fresh, firm stalks. You can also use frozen rhubarb. There is no need to thaw the vegetables. It may take a few extra minutes to come to a boil, but it will have the same soft texture as using raw stalks. Use any extra to make my Apple Rhubarb Compote or Pear Rhubarb Compote.
- Fresh Strawberries: Sweet and juicy, they balance rhubarb's tart flavor.
- Maple Syrup: A natural sweetener that adds depth. You can swap for brown sugar or coconut sugar, or go sugar-free with Monkfruit or Stevia. You might need less simmer time if you use a non-liquid sweetener.
- Water: Helps break down the fruits gently.
- Fresh Mint: Optional but highly recommended—chocolate mint or spearmint both work beautifully.
- Coconut Oil or Butter: Butter adds a delicious richness and a lovely glossy softness to the rhubarb strawberry compote. Use coconut butter to keep it dairy-free, Paleo, and vegan-friendly.
How To Make It
See the full recipe with measurements in the recipe card.
Step One (Picture 1 above) - In a medium saucepan, melt the butter or coconut oil over medium heat. Add and combine the rhubarb stalks and fresh strawberries, and pour in water. Stir to coat with maple syrup or sweetener of choice.
Step Two (Picture 2 above) - Bring it to a boil over medium-high heat. Stir in the chopped mint. Then, reduce the heat to maintain a steady simmer for a few minutes, allowing the rhubarb to break down.
Step Three (Picture 3 above) - Maintain a gentle simmer over low heat for another 25-30 minutes until the small pieces of rhubarb and fresh fruit have almost completely broken down. Let cool to room temperature before transferring to jars.
Top Tips
- Make it Chunkier: Reduce the simmer to 15-20 minutes and use less water.
- For a Thicker Sauce: Use less water or cook down longer. Using a non-liquid sweetener like coconut sugar will make it thicken faster. Note that storing it in the fridge will also thicken the compote.
- Fresh Rhubarb Stalks: Although you can use frozen, I would go for fresh stalks when in season. Get extra to make my Rhubarb Muffins.
- Peel the Stalks: Although not necessary, I always lightly remove any stringiness and peel the stalks to get a more tender texture in the finished strawberry rhubarb sauce.
- Chocolate Mint: If available to you, chocolate mint will add subtle chocolate notes that are simply delicious in this simple compote recipe.
Storage
- Store in an airtight jar in the fridge for up to a few weeks.
- Freeze for longer storage in freezer-safe jars or containers; defrost in the fridge overnight.
Recipe FAQs
It has a similar flavor, but it’s more of a sauce than a jam—a fruit compote is meant to be spooned over dishes.
Absolutely. In fact, this strawberry rhubarb compote recipe tastes even better the next time you serve it.
More Rhubarb Recipes To Try Next
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📖 Recipe
Rhubarb Strawberry Compote With Mint
Mariska RamondinoEquipment
- 1 4 QT Pot with lid (3.9 ml) to stew the rhubarb sauce
- 1 Wooden Spoon to stir
- 1 knife and cutting board to cut and peel the fruits and vegetable
- Glass jars for storage
Ingredients
- 3 tablespoons butter or coconut oil to keep it dairy-free and vegan
- 1 ½ pounds unpeeled rhubarb stalks* See note
- 3 ¼ cups chopped fresh strawberries about 15 large strawberries (525 grams)
- ½ cup maple syrup (150 ml) See note below on alternative options.
- ½ cup water 118 ml
- 1 tablespoon freshly chopped chocolate mint (my first choice) or spearmint (optional) Go up to 2 tablespoons if you like a stronger mint flavor.
Instructions
- In a large pot, melt the butter over medium heat.3 tablespoons butter or coconut oil
- Add the rhubarb and strawberries. Coat them with your choice of sweetener (maple syrup, coconut sugar, Stevia, or monkfruit sweetener). Stir in the water.1 ½ pounds unpeeled rhubarb stalks*, 3 ¼ cups chopped fresh strawberries, ½ cup maple syrup (150 ml), ½ cup water
- Change the heat to medium-high, cover the pan, and let the rhubarb-strawberry mixture come to a boil.
- When the liquid has come to a boil, stir in the mint. Then reduce the heat to maintain a steady simmer.1 tablespoon freshly chopped chocolate mint (my first choice) or spearmint (optional)
- Cook for about 5 minutes to allow the fruits to break down, stirring occasionally. While stirring, break down the bigger pieces of fruit with a wooden spoon. Taste and add more sweetener if you prefer a sweeter rhubarb compote.
- Then reduce the heat to low and simmer gently for about 25 to 30 minutes, pot half-covered, or until the rhubarb and other strawberries have nearly broken down. Stir occasionally.
- Allow to cool before storing the compote in tightly sealed jars.
- Refrigerate for up to two weeks.
Notes
- *Rhubarb: Use about 4 to 5 large stalks to yield about 5 cups of lightly peeled and coarsely chopped fresh or frozen rhubarb (or about 610 grams).
- Use sweetener of choice: Use ½ cup maple syrup, ½ cup coconut or brown sugar, or ¼ to ½ cup Monkfruit sweetener or Stevia to taste for no-sugar options. Adjust the sweetness to your liking—start with a small amount and gradually increase until you reach your preferred level. You may not need the full amount if you prefer a less sweet compote. Note: When using non-liquid sweeteners, you may need less simmer time, or the compote may turn out a tad thicker if cooked for the same length of time as with liquid sweeteners.
- If you like a more chunky compote texture, reduce the simmer time to only 10 to 15 minutes or until you get the desired consistency.
- For a thicker consistency, use less water or liquid.
- Add a chocolate mint instead of spearmint to the rhubarb-strawberry sauce for a touch of natural chocolate flavors (optional).
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Mariska Ramondino says
This is a family favorite. Pro tip: Make enough because kids and adults simply love this strawberry compote on just about anything. Enjoy!