Thick Rhubarb Strawberry Compote – Filling for Cakes Recipe
This Thick Rhubarb Strawberry Compote Recipe is an easy, 5 ingredient recipe that is perfect for filling cakes, macarons, cheesecakes, pavlovas or even just adding to yoghurt for a fruity sweet treat. This compote can also be used for crumbles, tart fillings etc. In this recipe, I used fresh rhubarb and frozen strawberries but you can also use whatever combination of fresh and frozen fruit that works for you! This compote keeps for up to 1 week in the fridge and can be frozen for up to 3 months. It’s a perfect make ahead filling for your bakes.
So how do I make this Thick Rhubarb Strawberry Compote from scratch?
This compote comes together so easily! Begin by washing and preparing the fruit by removing any stems or leaves and then chopping them into equal sized pieces. I used frozen strawberries for this recipe but you can use fresh also. I waited until the strawberries were a tiny bit defrosted (5-10 minutes out of the freezer) and chopped into smaller pieces. Add the rhubarb, strawberries, sugar, cornflour and water to a saucepan or deep sided pan and mix together. As I used frozen strawberries, they weren’t the sweetest strawberries I could have used. If you are using in season, ripe strawberries you may need to add less sugar than the recipe states. Start by adding half the amount and tasting to see if it needs more. Cook on a low- low/medium heat for 5-10 minutes until the compote has thickened, stirring often. Cool completely before using as a cake filling. The cooled compote can be stored in an airtight container the fridge for up to 1 week.
Frequently Asked Questions
Absolutely, you can use rhubarb from any time in the season. Early season rhubarb tends to be more pink and thin, but later season green rhubarb can also be used. Make sure to taste as you go, green rhubarb can be a bit more sour and you may need to add more sugar.
They are similar, in that they have similar ingredients however a coulis is usually very smooth where a compote can be chunky.
It’s possible you haven’t cooked it enough. The cornflour should be cooked for 4-5 minutes at least on a low/medium heat to thicken the juices and water. The compote will also thicken a little as it cools.
To keep the rhubarb intact, you should make sure you cook it on a low heat, stirring often. The rhubarb should be barely cooked when you remove it from the heat. To check, gently prod the rhubarb pieces with a sharp knife. As soon as the flesh starts to give way and appear soft, remove from the heat to prevent the rhubarb becoming mushy. Mushy rhubarb does still taste delicious though, it just looks a little prettier when whole.
I have added cornflour to this recipe to thicken the compote a lot. This means it cake be used as a cake, cupcake or macaron filling as it won’t drip or slide all around.
For Cake Recipes you could fill with this Thick Rhubarb Strawberry Compote, check out my Cake Category, here.
Maybe you want to take a peek at more Dessert Recipes? You can check out my Dessert Category, here.
Rhubarb Strawberry Compote
Equipment
- 1 Small sharp knife
- 1 saucepan or deep pan
Ingredients
- 150 grams strawberries fresh or frozen
- 200 grams rhubarb fresh or frozen
- 120 grams caster sugar
- 20 grams cornflour
- 50 grams water
Instructions
- Start by washing the rhubarb and strawberries, remove all stems and leaves and cut into equal sized small pieces.
- Add the rhubarb, strawberries, sugar, cornflour and water into a saucepan or deep sided pan. Mix everything together.
- Cook on a low/low-medium heat for 10-15 minutes, stirring often. The compote is ready when it has thickened significantly and the rhubarb has barely softened.
- Transfer to an airtight container to cool before storing in the fridge until you are ready to use it.
- Store in the fridge for up to 1 week.
2 Comments