Roasted Rhubarb Compote Recipe
By
Kate Ramos
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Both sweet and pleasingly tart, this rhubarb compote is a snap to put together. The rhubarb stays in nice big pieces as it cooks but then spreads like butter over cakey scones. We also like it spooned over thick Greek yogurt.
What to buy: Look for rhubarb that is free of blemishes. Remove any leaves, dried-out pieces, or brown spots before cooking.
Game plan: The compote will keep for 5 to 7 days refrigerated in a covered container.
This recipe was featured as part of our Mother’s Day tea party.
INGREDIENTS
- 1 pound rhubarb
- 1 tablespoon orange zest (from 1 medium orange)
- 3 tablespoons freshly squeezed orange juice
- 1/2 cup granulated sugar
INSTRUCTIONS
- Heat the oven to 350°F and arrange a rack in the middle. Rinse rhubarb under cold water, trim ends, and remove any leaves. Slice each stalk in half lengthwise, then cut each half crosswise into 1-inch pieces.
- Combine rhubarb, orange zest, orange juice, and sugar in an 8-by-8-inch glass baking dish; toss together until rhubarb is well coated with sugar.
- Cover the dish with aluminum foil and bake until the rhubarb has released a lot of juice and the mixture is bubbling, about 35 minutes.
- Remove the foil and continue baking until the juices are slightly thickened, about 20 minutes. Remove from the oven and let cool.
for all you gardeners, here in Alberta they are using Rhubarb for the Large Green leaves in large Pots, with flowers around, there will be alot of Stalks of Rhubarb in the fall, for compotes, jams, Liquers. If oranges are not handy Lemon squeezed for juice and zest if a nice change.
Rhubarb and orange is really good. I made a rhubarb crisp the other day (without orange) and to reheat it put it in a pan with orange juice. Served with vanilla ice cream.
FYI - 1 pound of rhubarb = 3 cups cut fresh
Another use for my rhubarb! Yay! And I just learned how to make homemade greek yogurt so this is twice the excitement!
This is great. Pucker up for this one (maybe I just skimped a bit on the sugar, but I loved the results).
I'm just now kicking myself for not buying beautiful rhubarb and the Farmer's Market in El Cerrito from the ladies of Ratto's farm. It's the same price that Raley's is selling it for. This recipe reminds me of my favorite recipe for rhubarb pie in one of Bernard Clayton's cookbooks. It also uses orange juice and zest and has the most heavenly flavor! I personally would not ruin any rhubarb recipe with strawberries. Once you've gone orange, you will never use strawberries in your rhubarb :) Also, over Fage whole-milk yogurt...now that sounds wonderful.
So far we have only hothouse rhubarb and a little imported fresh rhubarb. No local stuff. I am getting impatient! And this will be my first use.
I can't wait to try this - my home grown rhubarb is starting to grow, and this should be a perfect way to use it - you can only make so many strawberry-rhubarb pies. in fact I bet this recipe would taste great with some strawberries thrown in.
Mmm! I made a half recipe of this for breakfast today. Forgot to get oranges so I subbed lime juice and some lemon zest with delicious results! I put it over yogurt with some granola while my hubby had it on fresh English muffins with butter.