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!
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!
Now, I AIP-ified my Grandmother’s recipe but it basically was just replacing white sugar with coconut sugar and reducing it a bit.
Ways to serve:
- with coconut cream
- over coconut yogurt
- as an AIP ice cream topper
- like jam – scooped onto an AIP biscuit with tigernut butter
- on AIP pancakes
- simply on its own
- 4 cups rhubarb, chopped
- 3 cups sliced strawberries, fresh or frozen
- 1/2 cup coconut sugar
- 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.
- 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.