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+ servings

Strawberry Rhubarb Compote


  • ¾ cups water
  • ¾ cup white wine (dry or sweet )
  • 5 thick slices fresh ginger, unpeeled
  • 3 Tbsp natural sugar (Sugar in the Raw or Turbinado)
  • cup honey
  • 1 lb rhubarb (about 4 cups) rhubarb, trimmed and cut into 3" batons, about 1/2" wide
  • ½ pound strawberries, hulled and quartered


  • In a medium-size saucepan, heat the water, wine, ginger, sugar, and honey
  • When the syrup is simmering, add the rhubarb and let it cook in the syrup until it’s just softened
  • Remove from heat, add the strawberries.
  • When cool, pluck out the ginger slices.