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Strawberry Rhubarb Compote

Two white bowls filled with strawberry rhubarb compote and two spoons resting between them.
Thomas Keller's strawberry rhubarb compote is a cinch to whip up and a perfect counterpoint to whatever you choose. Strawberries, rhubarb, lemon, and sugar are all it takes to fix a batch of the sassiest condiment you've ever tasted.
Thomas Keller

Prep 15 mins
Cook 15 mins
Total 4 hrs 30 mins
8 servings
105 kcal


  • 1 pound strawberries rinsed and hulled
  • 1 pound rhubarb trimmed
  • 1 lemon preferably organic
  • 3/4 cup granulated sugar


  • Choose about 1/4 of the smallest strawberries (4 oz | 112 g) and slice them lengthwise into quarters.
  • Cut the remaining strawberries into roughly equal halves or quarters. You should have 2 to 3 cups. Toss them in a medium saucepan.
  • Use a paring knife to pull away and discard the strings that run along the length of the rhubarb stalks. Cut each stalk into 3/4-inch lengths. You should have about 3 cups. Toss them in the saucepan.
  • Use a grater or Microplane and grate 1 teaspoon lemon zest into the pan and then squeeze 1 tablespoon lemon juice into the pan. Add the sugar and stir to coat the fruit.
  • Place the pan over medium-high heat and cook, stirring often, until the sugar dissolves and the fruit releases its juice. Bring to a boil and cook for about 4 minutes to reduce the liquid a little.
  • Reduce the heat to medium-low and gently simmer until the rhubarb has softened, about 2 minutes. Don’t worry if the rhubarb begins to fall apart.
  • Remove the pan from the heat and stir in the reserved strawberries. Let cool to room temperature, about 1 hour.
  • Cover and refrigerate the strawberry rhubarb compote until cold, at least 3 hours and up to several days. (Any extra compote is delicious for breakfast, especially with a dollop of thick yogurt or crème fraîche.)