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May 02, 2018


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Recipe - Rhubarb-Strawberry Compote with Ginger

Rhubarb-Strawberry Compote features the tartness of rhubarb and apples, the sweetness of strawberries and the warm spice of ginger.

Gently simmered until soft and sweet.

Rhubarb is a cool-season perennial plant with a taste somewhat similar to green apples - which is to say, it’s tart. It is a member of the buckwheat family and, botanically speaking, it's a vegetable, not a fruit! The leaves are not eaten because they contain a certain amount of acidity that could be toxic. The stems are most commonly sweetened and used in pies, sauces, cobblers, and compotes, although savory dishes also abound.

Thanks to North Dakota State University and Iowa State University for rhubarb plant photos.
It is packed with minerals, vitamins, organic compounds, and other nutrients that make it ideal for maintaining health. and is often eaten to promote regularity. The earliest records of it date back to China in 2700 BC, where it was used for medicinal purposes. Rhubarb is often prepared with strawberries because of the lovely pairing of tart and sweet they offer. Here’s an easy recipe for our Rhubarb-Strawberry Compote that features the tartness of rhubarb and Granny Smith apples, the sweetness and vibrant color of strawberries, and the warmth and spice of ginger.

Download the Recipe


  1. Rhubarb - 3 cups, chopped
  2. Strawberries - 2 cups, sliced
  3. Apples, tart - 1 cup, chopped
  4. Verdant Kitchen Ginger Bites – 1 tbsp.
    (see Note)
  5. Sugar – ¼ cup or to taste


  • Prep Time: 10 minutes
  • Cooking Time: 15 minutes
  • Servings: 4
  • Note: If using Crystallized Ginger or Bare Ginger instead of bites, dice in smaller pieces.


  1. Prepare the fruit.
  2. Place fruit, ginger, and 2 tbsp. water in large saucepan.
  3. Simmer on low heat while stirring constantly for 15 minutes.
  4. Serve plain or top with a scoop of ice cream or yogurt of your choice.

Verdant Kitchen® products used in this recipe