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–+ servings

Roasted Strawberry Rhubarb Compote

Karen Tedesco
Fresh and simple rhubarb compote with strawberries — roasting the fruit in the oven concentrates the fruit flavor and tastes so delicious! Serve this healthful treat for breakfast or as a light dessert.
5 from 2 votes
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Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 3 cups
Calories 357 kcal

Equipment

Ingredients
 

  • 1 pound (0.45 kg) fresh rhubarb ends trimmed; sliced into 1-inch chunks
  • 1 pound (0.45 kg) fresh strawberries hulled and sliced in half or quartered if large
  • 2 tablespoons fresh-squeezed orange or lemon juice
  • 1 cup (125 g) powdered confectioners sugar
US Customary - Metric

Instructions
 

  • Preheat the oven to 400 degrees.
  • Combine the rhubarb, strawberries, orange juice and sugar in a large mixing bowl until the sugar is dissolved.
  • Transfer to a 3-quart baking dish. Bake 30-35 minutes, stirring aroung halfway through, until the fruit is softened and juicy but not mushy.
  • Cool and serve at room temperature or cover and refrigerate up to 5 days.

Notes

Serving ideas:
  • Serve the compote in bowls with a spoonful of plain thick yogurt and shortbread cookies.
  • Split homemade flaky biscuits and top with some compote.
  • Spoon into warm oatmeal for breakfast.
  • Rhubarb compote will keep refrigerated 5 days or frozen for 1 month.

Nutrition

Serving: 1gCalories: 357kcalCarbohydrates: 89gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 13mgPotassium: 1000mgFiber: 9gSugar: 73gVitamin A: 259IUVitamin C: 157mgCalcium: 231mgIron: 1mg