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Roasted Rhubarb Compote

Roasted Rhubarb Compote

The perfect balance of sweet and tart, Roasted Rhubarb Compote is a vibrant topping that enhances any dish. It’s simple to make and bursting with flavor, making it an ideal springtime treat. Elevate your desserts and breakfast with this delightful compote tonight!
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Servings: 4 servings
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Rhubarb washed and trimmed
  • ½ cup Sugar
  • Zest of half Orange optional

Equipment

  • Baking Sheet
  • Oven

Method
 

  1. Preheat the oven to 400°.
  2. Cut the rhubarb into 1-1 ½-inch pieces.
  3. Place the rhubarb in a pie plate.
  4. Sprinkle with sugar (and zest if using) and toss to combine.
  5. Let rest for 5 minutes.
  6. Cover the dish with foil and roast for 15 minutes.
  7. Check to see if the sugar has melted and the rhubarb is tender. If not, cook for another 5 minutes or until the syrup is bubbling.
  8. Let cool then use to top ice cream or yogurt.

Notes

  • Tip 1: Store any leftovers in an airtight container in the refrigerator for up to one week.
  • Tip 2: Yes, you can freeze this compote!
  • Tip 3: This compote pairs wonderfully with pancakes, waffles, and even savory dishes like grilled chicken.
  • Tip 4: Try adding berries or other fruits to the mix.
  • Tip 5: Use it as a topping for cheesecake.