Apple, Strawberry, and Rhubarb Compote

Once upon a time, strawberries, like pussy willows and daffodils, were a sure sign of spring. Now that they are in the market year-round, they are no longer the harbingers of warmer, brighter weather. But put some rhubarb alongside the strawberries, and you know it is not too soon to think about buds on trees and Passover.

Apple, Strawberry, and Rhubarb Compote

In this recipe for strawberry, rhubarb, and apple compote, rhubarb’s zingy tang is the perfect complement to the fragrant sweetness of plump, ripe strawberries. This fruity preserve can be made from fresh or frozen strawberries and rhubarb, so there is no need to hunt down those elusive fresh rhubarb stalks in your local supermarket. This jewel-toned compote, a Passover family favorite, can be served as an accompaniment to cottage cheese, yogurt, or spooned up straight from the jar on its own. Be sure to use a best quality baking apple in this recipe (I like Northern Spy) and you will have a compote that will become an eagerly anticipated holiday treat.

Assemble your ingredients. Although both rhubarb and strawberries are available in the supermarket, frozen rhubarb and strawberries work very well in this recipe. Don’t be tempted to skip the strawberry jel dessert. It adds body to the compote. Please note that timing is important when making this recipe in order to preserve the chunky texture of the fruits.

I use 16-ounce glass jars that are very well washed and then scalded with boiling water, as containers for the compote. I also soak the lids in boiling water. The compote lasts for several weeks when stored in the refrigerator.

Peel and cut up the apples into 1-inch cubes. Place into a 6-quart pot with 1/2 a cup of sugar and 3/4 cup of water and bring the mixture to a boil over medium heat. When the apple mixture comes to a boil, lower the heat and simmer the apples for 20 minutes. Stay close by and give the mixture a stir from time to time. Add the fresh or frozen rhubarb and the grated lemon rind, raise the heat to medium and bring the mixture to a boil again. When the fruit comes to a boil, add the fresh or frozen strawberries, the remaining sugar (1/4 cup) and the rest of the water (2 cups). When the mixture comes to a boil again, remove the pot from the burner and turn off the heat. Stir in the package of strawberry jel dessert powder. 

Spoon the compote into the empty glass jars while still hot. Loosely screw on the lids and allow the compote to cool slightly. Tighten the lids and refrigerate the jars when the compote is still warm.

Print Recipe

Apple, Strawberry, and Rhubarb Compote

Cookies, Cakes, Pies and Desserts

By Chani, Yated Ne'eman – Serves: 12-15

Prep Time: 20 minutes – Cooking Time: 30 minutes – Total Time: 50 minutes

In this recipe for strawberry, rhubarb, and apple compote, rhubarb's zingy tang is the perfect complement to the fragrant sweetness of plump, ripe strawberries.

Ingredients

• 5 large baking apples (such as Northern Spy, Braeburn, Cortland, or Crispin)
• 1 12-ounce bag frozen strawberries, or 1 16-ounce container fresh strawberries, hulled and washed well
• 1 14-ounce bag frozen rhubarb, or 4 stalks of fresh rhubarb, peeled and chopped into 1/2-inch pieces
• grated rind of 1/2 of a lemon (about 1/2 teaspoon)
• 1 box strawberry jel dessert powder (3 ounce package)
• 3/4 cup of sugar, divided (1/2 cup + 1/4 cup)
• 2 3/4 cups of water, divided (3/4 cup + 2 cups)

Instructions

1

Wash out container jars very well and scald the jars and lids with boiling water. Pour out the water from the jars and set them aside.

2

Peel and cut up the apples into 1-inch cubes. Place into a 6-quart pot with 1/2 a cup of sugar and 3/4 cup of water and bring the mixture to a boil over medium heat. When the apple mixture comes to a boil, lower the heat and simmer the apples for 20 minutes. Stay close by and give the mixture a stir from time to time.

3

Add the fresh or frozen rhubarb and the grated lemon rind to the pot, raise the heat to medium and bring the mixture to a boil again.

4

When the fruit comes to a boil, add the fresh or frozen strawberries, the remaining sugar (1/4 cup) and the rest of the water (2 cups). When the mixture comes to a boil again, turn off the heat and remove the pot from the heating element. Stir in the package of strawberry jel dessert powder. 

5

Spoon the compote into the empty glass jars while still hot. Loosely screw on the lids and allow the compote to cool slightly. Tighten the lids and refrigerate the jars when the compote is still warm.

Notes

The recipe as written yields 4 16-ounce jars of compote. This recipe can be doubled easily but it's not necessary to double the strawberry jel powder.