Oh, you guys! This is so delicious! It was an experiment that I was a little leery about because I started out with the intention of making a simple rhubarb compote but I wanted to avoid adding a lot of sugar. Enter the yummy strawberries….and then the maple syrup…and then freshly squeezed orange juice. Result – DELISH!
Best of all, this yummy little sauce is ready to eat in 10 minutes. You can use this on yogurt, oatmeal, ice cream, cake, trifle or go all out and make a rhubarb bellini! We all need a little champagne in our lives, don’t you think?
I think this would be great as a sorbet – just freeze it. And combine this with ginger-snap cookies? Whoa – now we’re getting crazy!
I used Barrie Hill Farms frozen strawberries for this because the fresh ones are a couple weeks away. They were perfect for this. And when I was visiting with owner, Lynda, at Nicholyn Farms, she suggested I put the compote on raspberry ripple ice cream – a great combo!
This would make a fun gift when you’re attending BBQ’s and parties this summer. It’s something that appeals to most everyone. For some reason, I didn’t eat rhubarb as a kid but I sure do love it now. My siblings loved it and my brother used to call it ‘rhubarber’ when we were young. I got so used to hearing it that now I have to double check and make sure I’m calling it the right name, ha!
I hope you’ll take ten minutes out of your busy days to make this healthy topping and share it with me on Instagram or Twitter. I love seeing what you’re up to in your kitchens. Cheers!
- 2 cups fresh rhubarb (or frozen), cut into 1/2 inch pieces
- 1 3/4 fresh strawberries (or frozen), sliced thinly
- 1/2 cup pure maple syrup
- 3 tablespoons freshly squeezed orange juice
- In saucepan, bring rhubarb, maple syrup and orange juice to simmer; cook, stirring, until slightly tender, 2 to 3 minutes. Stir in strawberries; cook until softened, about 2 minutes.
- Let cool before storing in jars.
29 Comments
Rebecca @ Strength and Sunshine
June 7, 2016 at 12:28 pmI think I found an awesome new summer pancakes topping!
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Robyn
June 7, 2016 at 2:24 pmOhhh, I forgot to add pancakes to the list! Thanks, Rebecca, lol.
Chris Scheuer
June 7, 2016 at 12:46 pmI almost cried when I stopped at my local strawberry stand and they said that local strawberries here in NC are done. Done? So sad! But it’s great to know you can make this beautiful sauce with frozen berries, yay! Pinning and sharing!
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Robyn
June 7, 2016 at 2:24 pmYou’re so far ahead of us, Chris, ours hasn’t even started. We’re so lucky because one of the local farms here has planted a Fall strawberry variety and they are ready in late August till mid October! Berries just make me happy 🙂
Linda
June 7, 2016 at 1:11 pmWhat a fantastic recipe Robyn. Strawberries are good now. You are making me hungry with the ice cream and your topping. Great combo for so many things. Lots of love from W.W. xo
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Robyn
June 7, 2016 at 2:10 pmLinda! You’ve been on my mind so much these days and on my list to visit as well 🙂
Thanks so much, friend. I loved this on the raspberry ripple – the combo is fantastic! Let’s talk soon!
Anita Rivera
June 7, 2016 at 3:38 pmNOW…..on that ice cream, I can do it! I typically don’t like rhubarb (do NOT ask me why!!!!) but on that flavor of ice cream, OK!
Enjoying the fruits of the earth in your kitchen my friend? Today was my first full day away from school and I don’t know where to start the fun. Well, maybe I should start with cleaning my writing area…It’s a mess!
Robyn
June 9, 2016 at 5:27 amLOL, ok, now I have to know, Anita. I’ll get it out of you the next time we chat on the phone!
Yes, I’m loving summer time and the delicious farm produce, Anita. It always feels like a whole new world opens up to me. I wish I lived some place where I could have a garden year round!
You’re going to have a blast this summer with your camera 🙂
Robyn recently posted…Roasted Cauliflower with Lemon-Parsley Dressing
sue|theviewfromgreatisland
June 7, 2016 at 6:44 pmI’m a latecomer to rhubarb, but once I tried it I fell in love…I think this compote would be fabulous on pancakes 🙂
sue|theviewfromgreatisland recently posted…Skinny Fries
Robyn
June 9, 2016 at 5:29 amMe too, Sue. Funny that we both avoided it as kids. I have no idea why I did. Everyone else loved it so much. Pancakes seems to be the popular choice of the day!
Robyn recently posted…Roasted Cauliflower with Lemon-Parsley Dressing
Tricia @ Saving room for dessert
June 7, 2016 at 8:10 pmWhat a great recipe Robyn! I would put this on everything – if I could ever stop eating it straight from the jar! Sharing and pinning 🙂
Tricia @ Saving room for dessert recently posted…Blueberry Buttermilk Biscuits
Robyn
June 9, 2016 at 5:31 amThanks, Tricia. I love it when an experiment works out! Thanks for sharing 🙂
Robyn recently posted…Roasted Cauliflower with Lemon-Parsley Dressing
Sara
June 7, 2016 at 11:15 pmThat fresh rhubarb is so awesome, beautiful shot! I could totally go for a jar of this sauce right now, so versatile!
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Robyn
June 9, 2016 at 5:32 amThanks, Sara. I got lucky with the shot that day and originally thought the colors would be odd together but they worked. It shows you that I have no idea what I’m doing most days, lol. Now I’m on my way to check out your Irish Nachos – intriguing!!
Robyn recently posted…Roasted Cauliflower with Lemon-Parsley Dressing
Jennifer @ Seasons and Suppers
June 8, 2016 at 7:17 amPerfect! I love fruit compotes. It’s a great way to use frozen fruit or fruit that’s a tiny bit past it’s prime, as well.
Jennifer @ Seasons and Suppers recently posted…Portuguese Chicken Skewers with a Coriander Yogurt Sauce
Robyn
June 9, 2016 at 5:35 amHi Jennifer. Isn’t it wonderful when you feel you’ve used up all your produce and not wasted a bit? I’m always happy to find new ways of ensuring I don’t have to throw food out because it’s gone bad. We’re so far behind in our seasonal produce this year. Lots of people are finished their strawberry season and we haven’t even started!
Robyn recently posted…Roasted Cauliflower with Lemon-Parsley Dressing
Blair @ The Seasoned Mom
June 8, 2016 at 7:26 amRobyn! Your photos are beautiful!!! And yep, we totally have the same tastebuds! I’d smother everything with this compote…and best of all — the short ingredient list and 10 minute prep! That’s the only way I cook!
Blair @ The Seasoned Mom recently posted…Summer Craft for Kids: Wacky Bugs
Robyn
June 9, 2016 at 5:37 amOh, thanks so much, Blair! LOL, I’m with you on the cooking. Funny because I really love cooking but I don’t want to spend hours and hours at it.
Robyn recently posted…Roasted Cauliflower with Lemon-Parsley Dressing
cheri
June 8, 2016 at 8:47 amHi Robyn, oh this looks magical, strawberries and rhubarb are perfect together!
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Robyn
June 9, 2016 at 5:38 amThanks, Cheri. I agree they are so wonderful together and I loved adding the flavor of pure maple syrup. Can’t wait to read about your garden!
Robyn recently posted…Roasted Cauliflower with Lemon-Parsley Dressing
John/Kitchen Riffs
June 8, 2016 at 11:56 amRhubarb is great, isn’t it? And pairs so well with strawberries. Love this compote — I can think of so many things to do with it. Other than spoon it directly from the jar, of course. 🙂 Thanks for the comment.
John/Kitchen Riffs recently posted…Berry Shrub (Nonalcoholic)
Robyn
June 9, 2016 at 5:39 amIt really is great, John, and I wish the season was longer. Now what is a berry shrub? Gotta check it out!
Robyn recently posted…Roasted Cauliflower with Lemon-Parsley Dressing
Karen (Back Road Journal)
June 8, 2016 at 3:20 pmI didn’t know if I would find rhubarb when we moved to Florida but I saw a couple of packages in the market yesterday. Your compote does sound like it would be delicious on ice cream.
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Robyn
June 9, 2016 at 5:41 amThat’s great that you can source out some rhubarb, Karen. And you’ll have no problem finding oranges in Florida, lol. Everyone seems to think it should be on pancakes so I’m going to try that next!
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Marla
June 11, 2016 at 9:12 amHI Robyn,
This recipe sound divine and I agree this would be great for a summer BBQ or picnic and put it with some homemade ice-cream it would be wonderful. I used to eat cooked rhubarb when I was a kid without any type of sweetener in it – my Mom told I was crazy to eat that way but I did and loved it. She still grows rhubarb from the same patch to this day. Thanks for sharing on Real Food Fridays. Pinned & tweeted!
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Kathryn Grace
June 11, 2016 at 12:28 pmThat looks sublime. I think I can still get a few gnarly, slightly limp pieces of rhubarb at my green grocer. The season’s pretty well done here, but the compote wouldn’t mind that they were past their prime, would it? If they still have some this weekend, I’ll bag ’em, because I’d love to try this. Glad you shared it on the Real Food Fridays linkup or I might not have found it!
Mindy
June 11, 2016 at 6:59 pmI definitely plan to make this sauce and since I have both ingredients growing within feet of my kitchen door how easy will this be! The idea of giving a jar for a gift is perfect. I will be doing that for the 4th of July picnic we are going to. Happy weekend!
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Jennifer romaine
June 14, 2016 at 9:36 amMy mom made something similar but with sugar instead of the syrup. I would love to try it with the syrup instead! We ate it with whipped cream or over vanilla ice cream. Heaven! Thanks for sharing on Dishing It! & Digging It!
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Marla
June 15, 2016 at 4:37 pmHi Robyn,
Just a note to let you know that I have chosen your post as one of my features for this weeks Real Food Fridays blog hop that goes live every Thursday @ 7pm EST. Thank you being part of Real Food Fridays mission & sharing your valuable information with us.
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