When I was a kid we had a large rhubarb in the garden. My grandmother used to give me a cup with sugar and a rhubarb stalk. Loved dipping the rhubarb in the sugar. She also made this rhubarb and strawberry compote. It was so good, and she served it with whipped cream with a little vanilla in it.
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Serves 4

6 large rhubarb stalks, trimmed and cut into 1 inch chunks
2 cups strawberry, trimmed and cut in half
1/2 cup sugar
1/4 cup water
Soft whipped cream with a little vanilla to serve

  1. In a large saucepan bring rhubarb, strawberry, sugar and water to a boil.
  2. Turn down the heat and let the mixture simmer for 20 minutes.
  3. Stir now and again.
  4. Remove from heat and serve with the soft whipped cream while the compote is still a little warm.


Photography by Studio Dreyer Hensley

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