By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
24 cal · 20 min
Strawberry-Rhubarb Compote With Fennel
Recipe GLPR6b59fed82e90ad
A bright and aromatic fruit compote combining tart rhubarb, sweet strawberries, and warm fennel spice. This simple stovetop compote comes together in just 20 minutes and serves as a versatile topping for yogurt, desserts, or toast.
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Ingredients
¾ pound Rhubarb, diced
10 ounces Fresh strawberries, hulled and quartered
½ cup Sugar
½ teaspoon Ground fennel seed
1 pinch Kosher salt
Directions
In a medium saucepan, combine the diced rhubarb, quartered strawberries, ground fennel seed, and kosher salt.
Stir in the sugar, starting with 1/4 cup and adding more to taste depending on the tartness of the fruit and your preferred sweetness level.
Place the saucepan over medium-high heat and bring the mixture to a simmer, stirring occasionally.
Once simmering, reduce the heat to medium and continue cooking uncovered for 12-15 minutes, stirring frequently, until the rhubarb breaks down and the compote reaches your desired thickness.
Remove from heat and let cool slightly. The compote will thicken further as it cools. Serve warm or at room temperature.
Comments
Rhubarb and strawberries are both readily available at any Charlotte chain, and fennel seed is a standard spice carried even at Walmart and ALDI, so no special trips needed. At roughly $8–10 total for eight servings (dominated by strawberries at $3–4 per pound in spring), this costs about $1–1.25 per serving, which is reasonable for a fruit compote. The stated 20 minutes is honest for simmering and mashing, though you should add five minutes for prep—hulling berries and chopping rhubarb. This reheats beautifully and keeps for a week, making it genuinely useful for breakfast or dessert across several days; the fennel seed adds a subtle floral note that lifts what could otherwise be a very basic recipe, though it won't blow anyone away as a standalone dish.
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