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Strawberry Rhubarb Compote

Prep Time:15 Minutes
Cook Time:45 Minutes

Nutritional Information

This fruit sauce is frozen until thickened and served over the top of shortcakes


  • 1 1/4 cups water
  • 1 1/4 cups dry or sweet white wine
  • 2 tablespoons minced fresh ginger
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup honey
  • 2 pounds rhubarb, trimmed and cut into 3-inch batons, about 1/2 –inch wide
  • 1 pound strawberries, hulled and quartered
  • 1/4 cup cornstarch, more as needed for thickening
  • herbed shortcake, see recipe
  • chantilly cream, see recipe


  • 1. In a large, nonreactive saucepan, heat the water, wine, ginger, sugar, salt and honey
  • 2. When all the sugar is dissolved and the syrup is simmering, add the rhubarb and the strawberries and simmer until the fruit is broken down. Add just enough of the boiling liquid to the cornstarch and mix to form a slurry. Add the slurry back into the boiling mixture. Cook, stirring often until thickened and cornstarch taste has dissolved. (Mixture should be like a loose jam). Strain through a fine mesh strainer, discarding the solids. Adjust seasoning with honey for more sweetness or lemon juice for more tartness.
  • 3. Put in a thin pan and cool to room temperature. Once cool put in the freezer and stir every 15-20 minutes. Repeat this process until mixture and thickened to a loose sorbet consistency. You can go longer if you want a thicker consistency. Serve over the top of the shortcakes with chantilly cream.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828