RECIPE: Strawberry, Rhubarb & Balsamic Compôte

RECIPE: Strawberry, Rhubarb & Balsamic Compôte

Inspiration | 21 December 2021

Every festive pavlova calls for a generous drizzle of this incredibly simple, four-ingredient compôte.

We've teamed up with recipe wizard Amanda of The Cordony Kitchen, who shares this winning recipe while creating an elegant, fun table aesthetic with key pieces from our current table linen collection.

Strawberry, Rhubarb & Balsamic Compôte


  • 200g fresh strawberries
  • 300g fresh rhubarb
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • Orange zest to garnish
  • Method

    Preheat your oven to 180°C and have an oven-proof baking dish at the ready.

    Wash, then cut rhubarb into 3cm pieces. Place into your baking dish.

    Wash, then cut strawberries into quarters, add to the rhubarb.

    Add balsamic and honey to rhubarb and strawberry mixture, and mix through.

    Place in oven for 15 minutes. Stir through, and cook for a further 15 minutes.

    Remove from oven and allow to cool.

    Serve as a topping on pavlova. This compôte is also a delight served with your breakfast granola.

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