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+
servings
US Customary
Metric
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
4
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
3 quart baking dish
Ingredients
1x
2x
3x
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:
1
g
Calories:
357
kcal
Carbohydrates:
89
g
Protein:
4
g
Fat:
1
g
Saturated Fat:
1
g
Sodium:
13
mg
Potassium:
1000
mg
Fiber:
9
g
Sugar:
73
g
Vitamin A:
259
IU
Vitamin C:
157
mg
Calcium:
231
mg
Iron:
1
mg