Edit ModuleShow Tags

Strawberry and Rhubarb's Spring Fling

Strawberry-rhubarb compote

Article author photo. Maria Tadic, RD This featured post is by Maria Tadic, RD. You can follow this blogger on Twitter.

Nothing says spring and summer like farmers market tables overflowing with bright red strawberries! These delicious little gems start popping up in late May through June here on the East Coast. And my local market is right on target — this past weekend almost every stand seemed to be selling these red delicacies. Yum!

Of course, I couldn't resist them. As I grabbed two boxes, something else grabbed my attention: rhubarb's bright pink and green stalks. What a great combination — strawberries and rhubarb are so wonderful together. Without a second thought, I knew I’d be whipping up a big batch of my strawberry and rhubarb compote. And, I have to say, this is probably one of the most delicious things I've ever made or eaten.
If you haven't tired rhubarb before, you’ll absolutely love it in this recipe. Raw, rhubarb has a texture similar to celery, but the flavor is super tart. When cooked down with strawberries, however, it becomes a sweet and tangy jam. Basically, a flavor match made in fruity heaven! The super sweet strawberries paired with the tart and lemony rhubarb make an awesome combination.
My strawberry and rhubarb compote recipe is just as tasty as it is quick and easy. Plus, it’s significantly lower in sugar than most other compote recipes. Try it over your morning toast, mixed into oatmeal, or warmed over vanilla ice cream. Even better, use half of the recipe to make my Strawberry and Rhubarb Baked Oatmeal. No matter which way you serve it, this strawberry and rhubarb compote is an explosion of delicious springtime flavors!

Strawberry and Rhubarb Compote

Recipe by Maria Tadic, RD

1 1/2 lbs. thinly sliced rhubarb
1 1/2 lbs. sliced strawberries
1/2 cup sugar (more or less depending on how sweet your berries are)
1 vanilla bean, split in half, seeds set aside
1/8 tsp. freshly ground nutmeg
1 tsp. freshly squeezed lemon juice


  1. Heat a medium-sized sauce pan over medium high heat and add all ingredients. Stir gently to combine.
  2. Bring to a gentle boil, stirring often.
  3. Turn down to medium and simmer for about 15 to 20 minutes or until strawberry mixture has thickened to a syrup-like consistency.
  4. Set aside and cool. Refrigerate after cooled or freeze for up to six months.

Maria Tadic, RD, is a bariatric dietitian in Virginia. Read her blog, BeanAFoodie.com, and connect with her on Twitter, Facebook and LinkedIn.

Edit Module

More Stone Soup

Plant Protein Made Easy

Plant Protein Made Easy

I love hunting for a bargain. Outlet stores, by taking out the middleman or removing a step in the manufacturing process, bring down their costs and can pass the savings on to customers. But what if we could eliminate another food production middleman—in the way we get our daily intake of iron, calcium and protein? And what if this had other benefits: removing dietary cholesterol and adding cancer-fighting phytochemicals and fiber?
5 Tips for Reducing Your Sugar Intake

5 Tips for Reducing Your Sugar Intake

Today, there is increasing discussion on sugar “addiction” and its potential role in the increase of obesity in this country.
A Healthier "Death by Chocolate" Cake

A Healthier "Death by Chocolate" Cake

It's called "Death by Chocolate" Cake, but it's filled with real ingredients and contains a hearty dose of fiber-filled whole grains and even manages to sneak in an entire serving of vegetables.
What the WHO Said — and Didn't Say — about Meat and Cancer

What the WHO Said — and Didn't Say — about Meat and Cancer

When the World Health Organization recently issued a report that processed meat is a carcinogen and red meat is a probable carcinogen, the world took notice.
Edit Module
Edit ModuleShow Tags
Edit Module
Advertise with Food & Nutrition
Edit ModuleShow TagsEdit ModuleShow Tags

Stone Soup

Guest bloggers from around the world share with Food & Nutrition Magazine.

About This Blog

Stone Soup is a guest blog written by members of the Academy of Nutrition and Dietetics. Content — including information, recipes and views expressed — is that of the authors and does not reflect the positions or policies of Food & Nutrition Magazine or the Academy of Nutrition and Dietetics. Bloggers are required to pledge they will not write for Stone Soup on topics, companies or trade organization they currently represent or have represented at any time.

Learn about our guest blogs!

Comments Policy

Food & Nutrition Magazine provides this forum to exchange ideas, opinions and contributions within a positive community. Diverse viewpoints and constructive, respectful dialogue are welcome. Rudeness, misinformation, self-promotion and abuse are not. We reserve the right, without warning or notification, to remove comments and block users we determine violate this policy or our Terms & Conditions. You must include your name or be logged into a personal account on Disqus, Facebook, Twitter or Google+ to comment.


Edit Module

Get Stone Soup in Your RSS

Use your RSS reader's instructions to add Stone Soup to your list:

Atom Feed Subscribe to the Stone Soup Feed »

Get Our Blogs in Your Email

Stone Soup
Student Scoop