When it’s season for rhubarb, I love making this slow cooker Rhubarb Strawberry Compote, with the use of 1 pound strawberries, hulled and halved, 3 medium stalks rhubarb (about 0.75 pound), chopped, 1/2 cup sugar, and 2 teaspoons vanilla extract.

To make Rhubarb Strawberry Compote in the slow cooker, simply combine the strawberries, rhubarb, sugar, and vanilla in the slow cooker. Cook on low heat for 2 hours until the fruits are tender and the flavors meld beautifully.

Don’t miss out on this delicious compote! Check out the full recipe and discover how easy and satisfying it is to make your own compote at home.

Jump to Recipe

What is Rhubarb Strawberry Compote?

Rhubarb Strawberry Compote is a sweet and slightly tangy sauce made by slow-cooking sliced strawberries and chopped rhubarb. Typically, you’ll use about 1 pound of strawberries and 0.75 pounds of rhubarb, along with sugar and vanilla, to create a rich, flavorful mixture.

Can I Swap Sugar for Honey or Maple Syrup?

Yes, you can substitute sugar with honey or maple syrup in Rhubarb Strawberry Compote. If using honey, try 1/3 cup since it’s sweeter than sugar. For maple syrup, use 1/2 cup to maintain the compote’s desired sweetness.

Slow Cooker Rhubarb Strawberry Compote Ingredients

• 1 pound of strawberries, freshly hulled, washed, and cut into halves for that perfect blend of sweetness and texture.
• 3 medium stalks of rhubarb, which should be roughly ¾ pound, prepared and chopped to ensure even cooking and flavor distribution.
• ½ cup of sugar, to sweeten the deal and balance the tartness of the rhubarb.
• 2 teaspoons of vanilla extract, adding a layer of aromatic depth that complements the fruit beautifully.

How To Make Slow Cooker Rhubarb Strawberry Compote

1. Prep the Rhubarb: Begin by slicing each rhubarb stalk lengthwise into thinner strips, then proceed to chop these strips into small, ½-inch pieces. This size ensures that the rhubarb cooks evenly and integrates well with the strawberries.
2. Combine the Ingredients: In the pot of your slow cooker, gently mix together the halved strawberries and the freshly chopped rhubarb. Sprinkle the sugar evenly over the fruit, then drizzle the vanilla extract on top. This step is crucial for marrying the flavors before cooking.
3. Slow Cook to Perfection: Set your slow cooker to low heat. Let the mixture cook undisturbed for two hours. This slow cooking process allows the flavors to meld beautifully, resulting in a compote that’s rich in taste and perfect in texture.
4. Serving: Once done, you can serve this compote either hot or cold, according to your preference. It’s incredibly versatile, making it a perfect topping for ice cream, yogurt, or even toast for a delightful breakfast treat.

Recipe Tips

• Cooking Time: Keep the slow cooker on low to make sure the fruits combine well without burning. This gentle cooking process helps in enhancing the flavors.
• Sugar Adjustment: Taste your fruits for sweetness before adding the sugar. Depending on how sweet the fruits are, you might need to adjust the amount of sugar up or down.
• Experiment with Vanilla: Try using different types of vanilla extract, such as bourbon vanilla or Tahitian vanilla, to see how they subtly change the taste of the compote.
• Thickening the Compote: If your compote is too liquidy, you can thicken it by mixing a teaspoon of cornstarch with a little water and stirring it into the compote, then cooking for an extra 15 minutes. This will help achieve a thicker consistency.

Recipe Variations

• Mixed Berry Compote: Use half strawberries and half a mix of blueberries and raspberries. This changes the flavor slightly, giving you a wider range of berry tastes, and adds different colors to your dish.
• Tropical Flavor Compote: After the compote is cooked, mix in some pineapple chunks and a bit of shredded coconut. This gives the compote a tropical flavor, making it a little more interesting and varied in taste.
• Chia Seed Compote: After the compote has cooled, stir in two tablespoons of chia seeds. The seeds will absorb some of the liquid and thicken the compote, adding nutrients like fiber and omega-3 fatty acids.
• Ginger Infused Compote: Add a teaspoon of finely grated fresh ginger before cooking. This will give the compote a slight spicy taste, adding a new layer of flavor that complements the sweetness of the fruits.

What to Serve With Rhubarb Strawberry Compote

Feel free to serve your Rhubarb Strawberry Compote with ice cream or frozen yogurt for a quick dessert, layered with custard or yogurt for a rich treat, over pavlova, as part of a rhubarb fool, or in an Eton mess for a delightful crunch. These pairings enhance the compote’s flavors beautifully.

How To Store Rhubarb Strawberry Compote

In The Fridge:

Store the compote in an airtight container in the refrigerator. It will keep well for up to a week. Ensure the container is sealed properly to maintain freshness and prevent any fridge odors from affecting its taste.

In The Freezer:

Rhubarb Strawberry Compote can be frozen. Place it in a freezer-safe container or ziplock bag, leaving some space for expansion. It will last for up to 3 months. Thaw in the refrigerator overnight before using.

Check out More Slow Cooker Recipes:

• Slow Cooker Victoria Sponge Cake
• Slow Cooker Gingerbread Cake
• Slow Cooker Easy Fruit Cake