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Rhubarb & strawberry compote

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Rhubarb compote is my eldest son’s favourite food. He loves to eat it with yoghurt or by itself for a snack. I like this recipe because pairing the rhubarb with the sweetness of strawberries, vanilla, cinnamon and a little raw honey means you really taste the rhubarb’s own flavour.

Rhubarb & strawberry compote

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  • 1 bunch rhubarb
  • 250gm strawberries
  • 1-2 500ml jars
  • 1 teaspoon raw honey
  • 1 teaspoon cinnamon or 1 cinnamon stick
  • 1 vanilla pod



Wash rhubarb and discard leaves, cut into small pieces


Remove tops from strawberries and halve


Add rhubarb and strawberries to a medium saucepan with honey, cinnamon and scraped vanilla pod and seeds


Cook on medium heat until simmering then turn down to low and cover. Cook until softened.


Place in a clean jar, allow to stand on counter until cooled and then refrigerate.


Delicious on porridge or granola and with yoghurt. Can be made into a quick set jam by adding 2 tablespoons of chia seeds and blending. The jam is yummy on toast or can be used to make smoothies or milk shakes.

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