Compote is fruit in a natural syrup that’s made by cooking the fruit — whole or in pieces — in water and sugar. Here, we trade in stewing the fruit for roasting it. While not every fruit roasted with sugar, the way we roast rhubarb here, will turn into something like compote, rhubarb breaks down in a way that does. We love having this around all spring to spoon over yogurt or ice cream, drape over a simple roast pork loin, or eat by the spoonful for a late-night treat.
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Roasted Rhubarb “Compote”
- Total Time: 35 minutes
- Yield: varies
Ingredients
1 bunch fresh rhubarb, washed, trimmed and cut into 1½- to 2-inch pieces
½ – 1 cup sugar*
Instructions
- Preheat the oven to 350˚F. Add rhubarb to a baking dish and sprinkle with sugar (and whatever else you’re using to flavor your rhubarb; see recipe note). Bake for about 35 minutes, or until the rhubarb immediately falls apart when you press down on it with a fork.
- Remove the baking dish from the oven and allow to cool a few minutes before using a fork to mash and shred the rhubarb into a compote consistency. (Technically, it will be a consistency that falls between a jam and a compote.) If not used immediately, transfer to a jar with a tightly fitted lid and store in the fridge for up to 5 days.
Notes
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The amount of sugar you use will depend on your rhubarb (some is more tart, others more sweet) and the desired sweetness of your “compote.” We suggest starting with ¾ cup of sugar the first time you make this, and easing up or down from there. Because, yes, you will make this more than once — promise
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Also, feel free to play with flavor! This is great with vanilla paste (or extract), lemon or orange zest or grated ginger added too.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
