Strawberry Rhubarb Compote (AIP/Paleo)

This strawberry rhubarb compote is a super simple summer recipe with only three ingredients and is the perfect combination of sweet and tart!

Whenever we were at my Grandparents’ for breakfast in the summer, a strawberry rhubarb compote was almost always on the table. This dish brings back many great memories for me.

When I was younger, I would often spend several weeks with my Grandparents during the summer months. And I have been especially reminiscing about that time, since we recently lost my Grandmother in May.

My Grandmother especially had a love for cooking and baking. And let me tell you, she was amazing at it. We definitely shared our love of recipes. I would often sit with her and look through cookbooks and food magazines – she had quite the collection.

Now, I have been enjoying looking through all the recipes she recorded and her extra notes about whether it was a winner or not!

Gosh, I miss her dearly.

But I feel grateful that I can make dishes like this one and instantly feel connected to her. <3 That’s one of the great things about food, it can trigger such great memories, feelings, and emotions. I truly love that!

AIP Strawberry Rhubarb Compote over coconut yogurt

What you need:

With only three ingredients and about 10-15 minutes, this strawberry rhubarb compotes is a breeze to make!


I’m lucky to have a rhubarb plant in my backyard. They are super easy to grow so if you have the room, I highly recommend getting one. But if not, you can often find it at farmer’s markets, and when in season, at grocery stores.


This is a great recipe to make after going strawberry picking. However, you can use fresh or frozen strawberries. It will taste great either way!

Coconut Sugar

Now, I AIP-ified my Grandmother’s recipe but it basically was just replacing white sugar with coconut sugar and reducing it a bit.

AIP Strawberry Rhubarb Compote

Ways to serve:

Strawberry Rhubarb Compote (Paleo/AIP)

Yield: 8-10 servings

Strawberry Rhubarb Compote (Paleo/AIP)

Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes


  • 4 cups rhubarb, chopped
  • 3 cups sliced strawberries, fresh or frozen  
  • 1/2 cup coconut sugar


    1. In a medium pot, combine the strawberries and rhubarb over low-medium heat. Add coconut sugar. Stir constantly until all of the sugar is dissolved.
    2. Continue to cook, stirring frequently, until the rhubarb pieces start to fall apart. When the compote is about as thick as applesauce, turn off the heat. Allow to cool.
    3. Enjoy!

AIP Strawberry Rhubarb Compote


  1. Could you use maple syrup instead of the coconut sugar?

    Looks sooo yummy:)

  2. Can’t stop making it ! ????
    Made it with xylitol, also works fine!

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