Go Back

Chilled Strawberries With Warm Rhubarb Compote

Prep Time10 mins
Total Time30 mins
Course: Sauce
Cuisine: American
Keyword: compote, rhubarb, strawberry
Servings: 4


  • large, heavy-bottomed saucepan
  • colander
  • zester or grater


  • 2 lbs ripe strawberries
  • 12 rhubarb stalks, trimmed and cut into 1-inch pieces (roughly 6 cups)
  • ½ cup cold water
  • ¾ cup granulated sugar
  • tsp salt
  • 8 mint leaves, thinly sliced
  • Zest of 1 orange
  • Greek yogurt, to taste


  • To chill the strawberries, place them in the refrigerator while you work on the rhubarb.
  • Prepare the rhubarb by rinsing it in cold water and then chopping it in approximately 1 inch pieces. Combine the rhubarb, water, sugar and salt in a large, saucepan and stir to dissolve the sugar. Bring to a boil and then reduce to low heat, and allow it to steadily simmer. Cook until the rhubarb is soft and easily falls apart, 20 minutes. If the mixture becomes dry, add a little more water.
  • Next, rinse and drain the strawberries. Cut the strawberries in halves or quarters depending on their size. Place the sliced strawberries into individual serving bowls and put them back in the refrigerator to chill.
  • When the compote is ready, spoon a little over the strawberries in each bowl. Sprinkle the sliced mint and orange zest over each one and then garnish with a dollop of Greek yogurt and a mint leaf. Enjoy Chilled Strawberries With Warm Rhubarb Compote!