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.


PREP TIME: 10 Minutes
COOK TIME: 10 Minutes


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.

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.


  • 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)

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