Rhubarb and Strawberry Compote

Rhubarb and Strawberry compote

One of my strategies when I shop is to try and buy a few different ingredients each week – for a few reasons; the girls are trying new foods – textures and flavours and they are getting varied nutrition. I also try and buy seasonal produce as it tastes so much better and you know it hasn’t accumulated so many miles – not to mention these items are often on offer!

So last week I bought rhubarb and combined it with some of the last English strawberries. A compote is great with yoghurt for a pudding or even for breakfast matched with granola. As with everything I do – I try to make it as healthy as possible (most of the time!).


200g Rhubarb – evenly chopped into sticks

150g Strawberries – evenly chopped

3 tbs Maple syrup or agave syrup

1 tbs Water

1/4 tsp vanilla paste or 1/4 fresh vanilla pod

A few mint leaves for garnish

Makes 5-7 kids portions


  • Preheat oven to 170˚C
  • Gently melt the syrup in the water and add the vanilla
  • Toss through the rhubarb until evenly coated
  • Cover with foil and bake for 5 minutes
  • Add the strawberries – gently mix together and cook for a further 2 minutes with the foil covering the tray
  • The fruit should be tender but still maintain it’s shape
  • Add extra syrup if you prefer it sweeter
  • Depending on the constancy of the sauce you may wish to strain the fruit and reduce the liquid to make it thicker (remember it will thicken as it cools)
  • Serve with yoghurt or ice cream
  • Sprinkle with chopped fresh mint leaves

Options:  If you prefer to use a traditional sugar syrup just use a ratio of 1:1 water: sugar. If you don’t have vanilla don’t worry – it will still be delicious without.  

How kids can help

  • You helper can help you weigh the fruit
  • Transfer your chopped fruit into the baking tray
  • Mix the syrup through the fruit
  • Taste test for sweetness

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