Strawberry Rhubarb Compote with Coconut Sugar

What I love about good friends who really know you, understand you, and accept you (dirty house and all), is that when they come to your house, they just want to be loved.

Blank Form (#3)

Enter your email below and we'll send the recipe straight to your inbox (and more recipes sent weekly!)

It’s really about your attitude and how you make them feel when you open the door!

Rhubarb & Roses

I recently saw this quote:

My house was clean yesterday, sorry you missed it!

HA! Love that.

Last week my friend Cindy brought me the sweetest gift – just because!

Rhubarb & Roses

I love these kind of gifts.

The rhubarb was from her garden, cleverly tied to beautiful roses (also from her yard).

Rhubarb & Roses

Stunning! I immediately put them into a glass of water to enjoy on my kitchen counter.

Rhubarb & Roses

Later I made a rich compote with strawberries from our garden, and added the rhubarb.

I say “rich” because I used Coconut Sugar, which together was a lovely combination, and we served it warm over vanilla ice cream. Oh, boy!

Hospitality is about love, not a clean house.

I am glad that I get that.

Do you worry about your house, when friends stop by?

Strawberry Rhubarb Compote



Recipe: Strawberry Rhubarb Compote with Coconut Sugar {}

Summary: Choose thinner stalks for a more tender compote.


  • 1/2 cup coconut sugar
  • 1/4 cup water
  • 2 cups strawberries, sliced
  • 1 cup rhubarb, ends trimmed, peeled, and thinly sliced
  • Lemon


  1. In a small pan bring 1/2 cup coconut sugar and 1/4 cup water to a boil.
  2. Add 1 cup of rhubarb. Bring to a boil for 1 minutes. Add in the 2 cups of strawberries. Bring to boil again.
  3. Squeeze fresh lemon juice over all; stir. Simmer, stirring often, until the rhubarb is tender, about 5-6 minutes.
  4. Serve warm over ice cream or pound cake.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4


We buy our Coconut Sugar at Trader Joe’s or at Natural Grocers in Medford.