Rhubarb Strawberry Compote

For dessert, serve over ice cream and warm Belgium waffles or spoon over pancakes for breakfast. Either way, the compote is a tasty and refreshing treat. 

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Serves: 6-8

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  • 2 cups (500 mL) chopped Ontario Rhubarb (1/2-inch/1 cm pieces)
  • 1/3 cup (75 mL) Ontario Honey
  • 1 tbsp (15 mL) orange juice or water
  • 2 cups (500 mL) thick sliced Ontario Strawberries
  • 1 tsp (5 mL) grated orange rind
  • 1/2 tsp (2 mL) vanilla

(Makes approx 2-1/2 cups/625 mL)


In medium saucepan, combine rhubarb, honey and orange juice; bring to boil over medium heat, stirring occasionally.

Reduce heat and simmer, stirring occasionally, until rhubarb is tender, about 5 minutes. Stir in strawberries, orange rind and vanilla. Turn heat off, cover and let stand 5 minutes.

Tip: For a healthy breakfast idea, divide compote among mason jars, top with Greek yogurt and sprinkle with toasted nuts or granola. Cover and go.

Ontario Strawberries are available from May to October.

Nutritional information

1 Serving (1/3 cup/75 mL compote):

  • PROTEIN: 0.5 grams
  • FAT: 0 grams
  • CARBOHYDRATE: 16 grams
  • CALORIES: 65
  • FIBRE: 0 grams
  • SODIUM: 2 mg