Strawberry Rhubarb Compote (Easy Strawberry Rhubarb Sauce)
A sweet and tangy fruit compote (sauce) featuring strawberries and rhubarb. Perfect on oatmeal, toast, ice cream....just about anything!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound fresh strawberries (hulled and halved if small, quartered if large)
- 2 cups chopped rhubarb stalks (fresh or frozen)
- ½ cup granulated sugar
- ¼ cup water
- Pinch of salt
- ½ vanilla bean (or 1 teaspoon of vanilla extract)
Instructions
- 1
Combine all ingredients except vanilla bean in a medium saucepan.
- 2
If using a vanilla bean, extract the seeds from inside the pod: Using a small knife, slice down one side of the vanilla bean lengthwise so that it opens like a book. Using the back of the knife, scrape the black seeds from the inside of the split vanilla bean pod and place in the saucepan. Add the pod as well.
- 3
Stir everything together. Bring to a simmer over medium heat, reduce the heat to medium low and continue to cook, stirring occasionally, until fruit is bubbly, extremely soft and falling apart, about 15-20 minutes.
- 4
Using a potato masher or the back of a fork, lightly mash the fruit mixture until it is a jam-like consistency. Remove the vanilla pod. Stir in the vanilla extract, if using. Allow to cool or serve warm, if desired. Store in an air-tight container in the refrigerator for up to 2 weeks or freeze for longer storage.