Rhubarb, Strawberry, and Peach Compote Recipe

Adapted from Vegetarian Cooking for Everyone

This strawberry rhubarb compote recipe with peaches is simple in the best way: spoonable, slightly rustic, and full of that soft, sweet summer feeling. Try it whenever rhubarb, peaches, and strawberries are fresh near you!

Ingredients

• 2–3 stalks rhubarb, cut into ½-inch lengths (approximately 2 cups)
• ⅓ cup sugar
• Pinch of ground cloves
• Grated zest and juice from one orange
• 1 pint strawberries, sliced in half
• 1–2 peaches, sliced

Preparation

1. Prepare the Rhubarb: Toss rhubarb with sugar, orange zest, orange juice, and cloves. Let it rest briefly so it begins to soften.
2. Cook the Rhubarb: Over medium heat, cook the rhubarb until it breaks down and becomes tender.
3. Finish Cooking and Store: As soon as the rhubarb is tender, transfer it to a bowl and stir in the strawberries and peaches. Toss gently, then cover and refrigerate.
4. Serve the Compote: Serve chilled, spooned over Greek yogurt, pancakes, waffles, or overnight oats.

Serves 2–3. Prep time, 15 minutes; cook time, 10–15 minutes.

Cook’s Notes:

This compote can be made up to a day in advance and stored in the refrigerator until ready to serve. For a lower-sugar version, reduce the sugar slightly if your strawberries and peaches are especially ripe.