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Strawberry and Rhubarb Compote Recipe

My Strawberry and Rhubarb compote recipe is a little taste of British summer! It's gluten free and low FODMAP too.


  • 125g strawberries halved
  • 100g rhubarb chopped
  • 40g sugar granulated or caster is fine
  • 2 tsp lemon juice
  • 30ml water


  • Add all your ingredients into a saucepan and heat until boiling.
  • Reduce the heat to a simmer and continue to cook until the fruit has broken down, softened and slightly thickened. This should take about 15-20 minutes.
  • Remove from the heat and leave to cool - it will thicken up really well as it cools.


I would definitely recommend making this in much bigger quantities - then you can keep it in the fridge and use it all week!