No-Added-Sugar Strawberry and Rhubarb Compote

Serve this compote plain or over pancakes, ice cream, crepes, or pie.

Serves: 4Hands-on: 10 minutesTotal: 30 minutesDifficulty: Medium

Serves: 4


  • 2 cups chopped rhubarb, red parts only
  • 1⁄3 cup Splenda
  • 1 cup water
  • 1 Tbsp. cornstarch
  • 2 Tbsp. cold water
  • 1 pint strawberries, hulled


  • Place the rhubarb, Splenda, and water in a saucepan and cook over medium heat. Bring to a boil and reduce heat. Simmer for 15 minutes or until tender.
  • Mix cornstarch with cold water. Add the cornstarch-water mixture and then the strawberries. Bring back to a boil and cook for 5 minutes or until the compote is slightly thickened.