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Strawberry-Rhubarb-Mint Compote

This easy low-sugar combination of strawberries, rhubarb and mint is a delicious and colorful one, whether used in a pie, cobbler, crisp or parfait. Rhubarb is simmered gently in just a little water, then cooked a little more with chopped strawberries, mint and maple syrup.
Course Fruit compote
Cuisine American
Keyword easy, fruit compote, low-added-sugar, mint, pie filling, plant-based, rhubarb, strawberries, vegan
Prep Time 15 minutes
Cook Time 15 minutes
Servings 5 -6 cups
Author Beth of A Meal In Mind


  • 2-3 cups about 1 pound rhubarb stems, leaves removed, ends trimmed, sliced into 1/2 inch pieces
  • 2 – 3 cups sliced strawberries about 1½ pounds
  • 1/2 cup water
  • 2-3 tablespoons maple syrup or to taste
  • 1 tablespoon spearmint or peppermint chopped fine


  • Combine the rhubarb, maple syrup, and water in a pan. Cover and simmer gently until the rhubarb starts to fall apart, between 7-10 minutes.
  • As the rhubarb simmers, each time you remove the cover to check it, discard any water that has collected in the lid of the pan.
  • Next, add the strawberries and cook 5 minutes more.
  • Add the mint and cook a few minutes longer.
  • Cool and taste to decide if it’s sweet enough for your preference.
  • Use as a topping for a cheesecake, layer in a parfait, bake it into a crisp or dollop onto yogurt or granola.