Fruit Compote

Fruit Compote
Servings: 6 Prep 15 mins Slow Cook 3 hrs on HIGH Bake 375°F 15 mins Cool 15 mins


  • 2 pounds fresh strawberries, hulled, larger berries halved
  • 12 ounces fresh or frozen diced rhubarb (not thawed, if frozen)
  • 1 pint fresh raspberries
  • 3/4 cup packed light brown sugar
  • 1/4 cup quick-cook tapioca
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground cardamom
  • Vanilla ice cream (optional)
  • 1 cup all-purpose flour
  • 1/2 cup rolled oats
  • 3/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 6 tablespoons unsalted butter, cut up

Make It


1. Coat the bowl of a 4-quart slow cooker with nonstick cooking spray. Add strawberries, rhubarb, raspberries, brown sugar, tapioca, lemon juice and cardamom and stir to combine.

2. Cover and cook on HIGH for 3 hours.


3. Meanwhile, heat oven to 375 degrees . In a medium bowl, combine flour, oats, brown sugar, cinnamon and salt. Cut in butter with a pastry blender or your hands until crumbs the size of small peas form. Crumble onto a large baking sheet. Bake at 375 degrees for 15 minutes or until browned and set. Break apart into small pieces.

4. Uncover slow cooker and let cool 15 minutes. Spoon into bowls and top each with a scoop of ice cream, if desired, and some of the topping. Serve slightly warm.

5. Note: If you cannot find fresh or frozen rhubarb, swap in 2 Granny Smith apples, peeled, cored and diced. Reduce brown sugar to 1/2 cup.


For easy cleanup:
  • Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 386, Fat, total (g): 10, chol. (mg): 44, sat. fat (g): 5, carb. (g): 74, fiber (g): 5, pro. (g): 4, sodium (mg): 21, Percent Daily Values are based on a 2,000 calorie diet.