Strawberry-Rhubarb Compote With Fennel Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Culinary Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
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Updated Aug. 29, 2018
20160520-strawberry-rhubarb-compote-vicky-wasik-3.jpg
Photograph: Vicky Wasik

Why It Works

  • Cooking the rhubarb first allows it to fully soften and break down, creating a thick sauce.
  • Fennel seed adds an intriguing sweet-savory note that works well in all applications.

This classic springtime combination, spiked with the anise flavor of fennel seed, is incredibly versatile: Just add more or less sugar to suit your taste. If left more tart, it's perfect with a grilled or seared pork chop; slightly sweeter, and it's great as a breakfast topping for yogurt, waffles, or pancakes; sweeten it even more and you can use it on an ice cream sundae. As written, the recipe hits the middle spot, good for breakfast or a not-too-sweet dessert. Feel free to adjust to your own preferences.

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Recipe Facts

5

(1)

Active: 20 mins
Total: 20 mins
Makes: 1 quart

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Ingredients

  • 3/4 pound (350g) rhubarb, diced
  • 10 ounces (300g) strawberries, hulled and quartered
  • Up to 1/2 cup (100g) sugar (see note)
  • 1/2 teaspoon ground fennel seed (from about 3/4 teaspoon whole seeds)
  • Pinch kosher salt

Directions

  1. In a medium saucepan, combine rhubarb with 1/2 cup water and bring to a simmer over medium-high heat. Lower heat to maintain a fast simmer, cover, and cook until rhubarb is fully softened and beginning to break down, about 4 minutes.

  2. Uncover and add strawberries, sugar to taste (see note), fennel, and salt. Continue to cook uncovered over medium-low heat, stirring occasionally, until strawberries are very soft and plump, about 10 minutes; if compote becomes too thick during cooking, add a small amount of water to thin slightly. Serve hot or cold. Compote will keep for up to 5 days refrigerated in a sealed container.

Notes

Feel free to adjust the amount of sugar to taste.

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