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BBQing With The Nolands Baking Up Love

Brunch

Noshing With the Nolands » Brunch

Strawberry Rhubarb Compote

By Tara Noland on May 11, 2013 | Updated February 22, 2024

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Strawberry Rhubarb Compote for Mother’s Day #SundaySupper for Mother’s Day!! I was thinking of my mom and how much I miss her when thinking of this Mother’s Day.

She would make me stewed rhubarb when I was little and I so enjoyed it. Also, I remember pulling out a bright red stalk and sitting with a little bowl of sugar and enjoying the sweet-tart treat!!

Aaah, the memories of childhood.

Springtime Treat!

I have made this for Amber before but she was younger. When I made it this time she adored it and has eaten almost all of it with a big helping of yogurt. In addition, this would make a great Mother’s Day brunch item too!!

So pretty on the table in little cups and is a perfect springtime treat plus it is easily made ahead. Mom would love the nostalgia of this compote and it can be easily jarred for a take-home gift.

This one is for you Mom, I miss you and wish you a Happy Mother’s Day!!

Strawberry Rhubarb Compote in glass serving bowls with a mason jar full in the background

Strawberry Rhubarb Compote for Mother’s Day

Tara Noland
A beautiful Strawberry Rhubarb Compote for Mother’s Day
5 from 4 votes
Print Recipe Save Recipe Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Brunch
Cuisine American
Servings 8 Servings
Calories 122 kcal

Ingredients
 

  • 6 large stalks of rhubarb chopped into 1/2 ” pieces
  • 1 lb. fresh strawberries sliced
  • 1 cup of sugar
  • 1/3 cup orange juice
  • 1 Tbsp. lemon juice
  • 1 tsp. dried granulated orange peel or orange zest

Instructions
 

  • Add all the ingredients to a medium saucepan except the strawberries and simmer for 5 min., stirring occasionally.
  • Add strawberries and continue to simmer for 7-10 min. or until the compote starts to thicken and the fruit had broken down.
  • Let cool and serve with plain yogurt.

Nutrition

Serving: 1Calories: 122kcalCarbohydrates: 31gProtein: 1gSodium: 2mgFiber: 1gSugar: 29g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Tried this recipe?Let us know how it was!

Make sure you take a look at what all the other #SundaySupper participants are sharing for Mother’s Day!

Mother’s Day Brunch:

  • Blueberry Coffee Cake from Peanut Butter and Peppers 
  • Cornbread Pancakes with Blackberries from The Wimpy Vegetarian
  • Crepes from Hezzi-D’s Books and Cooks 
  • Hot N Sweet Mango Chutney from Sue’s Nutrition Buzz
  • Lemon Glazed Raspberry Scones from Juanita’s Cocina
  • Quiche Lorraine from Supper for a Steal
  • Seafood Quiche from The Girl in the Little Red Kitchen
  • Strawberry Rhubarb Compote from Noshing with the Nolands
  •  Sweet French Breakfast Crepes from Curious Cuisiniere
  • Vidalia Onion Quiche from Comfy Cuisine

Mother’s Day Entrees:

  • Cod with Stewed Tomatoes from Cindy’s Recipes and Writings 

Mother’s Day Sides:

  • Spaetzle from Magnolia Days

Mother’s Day Desserts and Drinks:

 

  • Espresso Brownies from What Smells So Good?
  • Fresh Blackberry Elderflower Sorbet from Shockingly Delicious
  • Fresh Fig and Walnut Pie from Vintage Kitchen 
  •  Gluten Free Coconut Cake with Chocolate Ganache, Berries, and Fresh Whipped Cream from Neighborfood
  • Sweet Lemon Meringue Pie from Pies and Plots
  • Lemon Petit Fours from Home Cooking Memories
  • Lemon Sorbet in Prosecco from The Not So Cheesy Kitchen
  • Milky Way Brownies from That Skinny Chick Can Bake
  • Mini Coconut Pies from La Cocina de Leslie
  • Mom’s Apple Crisp from Cravings of a Lunatic 
  • Mom’s Texas Sheetcake from Daily Dish Recipes
  • Semolina Balls (Suji Laddoo) from Soni’s Food
  • Too-Good-to-Be-Lowfat Chocolate Eclair Icebox Dessert from The Weekend Gourmet

Don’t forget to join the #SundaySupper chat on Twitter today to celebrate Mother’s Day! We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 7:00 pm EST. Follow the
#SundaySupper hashtag, and remember to include it in your tweets to join
in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Do you have your ticket to the Food and Wine Conference yet? If not, there will be a special $100 discount available tonight only on the full
conference pass if you participate in the #SundaySupper twitter
chat from 7 to 8pm Eastern Time, and purchase your ticket during the
chat. The discount code is: SundaySupper.  We hope to see you there!

 

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posted in: Brunch

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    Comments & Reviews

  1. Family Foodie says

    May 14, 2013

    This looks delicious on top of some yogurt! The color is beautiful; such a wonderful way to remember your mom!

    Reply
  2. Lori says

    May 13, 2013

    This looks so lovely. So sorry to hear your Mom is no longer with you, but I’m glad you have such beautiful memories of her.

    Reply
    • Noshing with the Nolands says

      May 13, 2013

      Thanks so much Lori!!

      Reply
  3. Sarah | Curious Cuisiniere says

    May 13, 2013

    I’ve made a rhubarb compote similar to this before, but I like your addition of orange to the mix. I will definitely be trying this once we can harvest our plants this year.

    Reply
    • Noshing with the Nolands says

      May 13, 2013

      I think putting the citrus in just brings out more of the rhubarb strawberry flavor. We loved it!!

      Reply
  4. Nancy @ gottagetbaked says

    May 13, 2013

    Tara, your compote looks so pretty! I love the two contrasting layers and that gorgeous vibrant red. I love childhood memories like the ones you recounted in this post. Isn’t it amazing how a taste, smell, or feel can bring them back so vividly? Your compote is a wonderful way to remember your mom. I hope you had a fabulous Mother’s Day!

    Reply
    • Noshing with the Nolands says

      May 13, 2013

      Thank you so much Nancy!!

      Reply
  5. Amy Kim (@kimchi_mom) says

    May 13, 2013

    Wow, I love the brilliant red color! I’ve never cooked with rhubarb. Going to try this recipe!

    Reply
    • Noshing with the Nolands says

      May 13, 2013

      It turns such a pretty color with the addition of the strawberries.

      Reply
  6. Soni says

    May 13, 2013

    Strawberry and Rhubarb sound so good together and this compote sounds wonderful!!Cannot wait to try it Tara 🙂

    Reply
    • Noshing with the Nolands says

      May 13, 2013

      I hope you do try it Soni, it is so good!!

      Reply
  7. Chris Baccus says

    May 13, 2013

    One of my favorite fruit pairings. Looks like a great way to use it beyond the typical strawberry rhubarb pie.

    Reply
    • Noshing with the Nolands says

      May 13, 2013

      Thanks Chris!!

      Reply
  8. Wendy (The Weekend Gourmet) says

    May 12, 2013

    I had never tasted rhubarb until I was in New York…a sweet-tart rhubarb compote was part of one of our desserts at our per se dessert tasting. We really liked it! Your compote is so pretty that I want to see if I can find some rhubarb and give it a try myself. Happy Mother’s Day, sweet Tara!

    Reply
    • Noshing with the Nolands says

      May 12, 2013

      Thanks so much Wendy!! I hope you can find some in your area. I am seeing it everywhere right now!! It is so warm here, we have been blessed with great weather.

      Reply
  9. Sarah Reid, RHNC (@jo_jo_ba) says

    May 12, 2013

    I adore strawberry rhubarb *anything*, especially jams and compotes. Perfect on oatmeal or rice pudding 🙂

    Reply
    • Noshing with the Nolands says

      May 12, 2013

      Mmmmm rice pudding, now your talking!!

      Reply
  10. The Wimpy Vegetarian says

    May 12, 2013

    This would be perfect on sooooo many things! Pinning it right now!

    Reply
    • Noshing with the Nolands says

      May 12, 2013

      Thank you so much!!

      Reply
  11. Laura Dembowski says

    May 12, 2013

    I love rhubarb so much and this sounds so yummy and easy to make. I bet it would be great added to oatmeal or on top of a simple cake.

    Reply
    • Noshing with the Nolands says

      May 12, 2013

      Yes Laura oatmeal or cake would be great too!

      Reply
  12. Susan says

    May 12, 2013

    What a gorgeous color and it really does sound delicious spooned on top of some yogurt.

    Reply
    • Noshing with the Nolands says

      May 12, 2013

      Thanks Susan, it is quite sweet so it goes so well over yogurt!!

      Reply
  13. Bea says

    May 12, 2013

    Rhubarb and strawberry is the perfect combination!!! It looks so beautiful 🙂 and I know how delicious is must be!

    Happy Mother’s Day, Tara

    Reply
    • Noshing with the Nolands says

      May 12, 2013

      Thanks so much Bea!!

      Reply
  14. Cindys Recipes says

    May 12, 2013

    I’ve been waiting to see your recipe, yummy!

    Reply
    • Noshing with the Nolands says

      May 12, 2013

      I hope you try it and enjoy it as much as we did!!

      Reply
  15. Heather @girlichef says

    May 12, 2013

    What a beautiful color! This would definitely make the perfect addition to a Mother’s Day brunch!

    Reply
    • Noshing with the Nolands says

      May 12, 2013

      Thanks so much Heather!

      Reply
  16. Jennifer @ Peanut Butter and Peppers says

    May 12, 2013

    Your compote looks amazing! I could just eat it with a spoon!!

    Reply
    • Noshing with the Nolands says

      May 12, 2013

      Thanks Jennifer and I do just eat it with a spoon but better yet over yogurt!!

      Reply
  17. Katy says

    May 12, 2013

    So very pretty – great use for rhubarb!

    Reply
    • Noshing with the Nolands says

      May 12, 2013

      Thanks Katy!!

      Reply
  18. Liz says

    May 12, 2013

    Mmmmm….I could eat this compote with a spoon, but it’s certainly gorgeous layered with yogurt. Such a nice tribute to your mom..I’m glad she left you with such wonderful memories. xo

    Reply
    • Noshing with the Nolands says

      May 12, 2013

      Thanks so much Liz!!

      Reply
  19. Paula @ Vintage Kitchen says

    May 12, 2013

    How I wish I could get my hands on some rhubarb when I see recipes like this one Tara!

    Reply
    • Noshing with the Nolands says

      May 12, 2013

      Can you not find any rhubarb in Argentina Paula?

      Reply
  20. Hezzi-D says

    May 12, 2013

    I love strawberry and rhubarb. I agree with Amber-this looks awesome on top of yogurt for a delicious breakfast!

    Reply
    • Noshing with the Nolands says

      May 12, 2013

      Thanks so much for coming over, it really is so good!! Totally reminds me of spring.

      Reply
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