PP: Strawberry Rhubarb Compote

Chef:  Jessica Meyer Altman; Garden Fresh Foodie
Makes:  3 c
Prep Time:  10 minutes
Cook Time:  10 minutes
Total Time:  20 minutes




  • 2 c chopped rhubarb
  • 2 c, plus ½ c reserved, sliced strawberries or cherries
  • ¼-1/2 c water to thin
  • 3 T chopped crystallized ginger (To cut sugar, you can use fresh ginger.  I'd use less, probably 1½ T freshly minced-I used the crystallized)
  • 1-2 T maple syrup (based on desired sweetness and if using crystallized ginger or not)
  • 1 T lemon juice
  • 1 T tapioca starch, arrowroot, or organic cornstarch


  1. Chop strawberries and rhubarb.
  2. Add all ingredients to a pot, except tapioca starch, and bring to a boil, reduce to a simmer until tender, adding in more liquid if needed.
  3. In a separate bowl, place tapioca starch.  Remove a few tablespoons of hot liquid and add to tapioca starch, stir until combined, and return to pot. Simmer until sauce-like consistency, and stir in reserved berries for a little added texture.
  4. Serve atop waffles, chia pudding, or use as a jam. Sauce gets even better the next day!


  1.  Sometimes rhubarb can be stringy. If this happens as you cut it, remove the strands.

Jessica Meyers Altman
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

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