New This Month

Strawberry-Rhubarb Compote


Fill our Meringue Cupcakes with Strawberry, Rhubarb, and Creme Fraiche with this compote.

  • Yield: Makes 2 cups

Source: Martha Stewart Weddings, Summer 2009


  • 10 ounces (2 cups) fresh strawberries, rinsed, hulled, and chopped
  • 1/4 cup plus 1/3 cup sugar
  • 1 tablespoon fresh lemon juice
  • 10 ounces trimmed rhubarb, cut into 1/4-inch pieces (about 2 3/4 cups or 2 large stalks)
  • 2 tablespoons water


  1. Stir strawberries, 1/4 cup sugar, and lemon juice in a small nonreactive pan; bring to a simmer over medium heat. Cook, stirring often, until softened, about 3 minutes. Remove strawberries; place in a bowl and let cool. Set aside pan with strawberry liquid.
  2. Meanwhile, in another small pan over medium-low heat, combine rhubarb, remaining 1/3 cup sugar, and the water. Simmer gently, stirring often, until sugar is dissolved and rhubarb is almost tender, about 6 minutes. Using a slotted spoon, transfer rhubarb to bowl with strawberries. Add strawberry liquid to pan.
  3. Raise heat to medium and simmer until thickened and reduced to 1/2 cup, about 10 minutes. Let cool. Stir into strawberry-rhubarb mixture.

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