Best 3 Roasted Rhubarb Compote Recipes

Roasted rhubarb compote is a delicious and versatile dish that can be enjoyed as a breakfast topping, dessert ingredient, or even as a standalone snack. The natural tartness of rhubarb is beautifully balanced by the sweetness of roasted sugar, making it a delightful treat that is both satisfying and refreshing. Whether you're looking for a quick and easy recipe or something a bit more elaborate, you're sure to find the perfect roasted rhubarb compote recipe in this guide.

Let's cook with our recipes!

ROASTED RHUBARB-AND-SOUR-CHERRY COMPOTE

Roasted Rhubarb-and-Sour-Cherry Compote image

This intensely sweet-tart condiment is as versatile as it is vivacious. Sour cherries pack a punch, and keep their color when roasted with rhubarb and a splash of orange juice. Use it as a topper on a bowl of morning yogurt, as a sweet-tart mixer to your evening cocktail, and everything in between.

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Spring Recipes

Time 45m

Yield Makes about 2 Cups

Number Of Ingredients 7

Ingredients

12 ounces rhubarb, cut into 3-inch lengths (halved if thick)
8 ounces fresh or frozen sour cherries (about 2 cups), defrosted if frozen, pitted or left on stems if desired
3 strips orange zest (each about 3 inches long and 1/2 inch wide), plus 2 tablespoons fresh juice
1/2 cup sugar
1/2 teaspoon kosher salt
2 teaspoons distilled white vinegar
2 cardamom pods, crushed

Steps:

Preheat oven to 425°F. Toss rhubarb and cherries with orange zest and juice, sugar, salt, vinegar, and cardamom. Spread mixture in a single layer in a 9-by-13-inch baking dish or a 9-by-12 1/2-inch rimmed baking sheet (quarter sheet pan). Roast until softened and juicy, about 20 minutes. Let stand 5 minutes.
Using a spatula, carefully transfer rhubarb and cherries to a shallow dish. Pour juices from baking dish into a small saucepan; boil until reduced and thickened slightly, about 2 minutes. Pour over rhubarb. Serve warm or at room temperature, or refrigerate in an airtight container up to 1 week.

ROASTED RHUBARB COMPOTE

Roasted Rhubarb Compote image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

Ingredients

Steps:

Cut 3 rhubarb stalks into 1/4-inch pieces. Transfer to a small baking dish and toss with 1/2 cup sugar and a pinch of salt. Roast at 350 degrees F until soft, about 25 minutes. Stir in 1/4 teaspoon vanilla extract. Serve over ice cream or pound cake.

HONEY ROASTED RHUBARB COMPOTE

Honey Roasted Rhubarb Compote image

Make and share this Honey Roasted Rhubarb Compote recipe from Food.com.

Provided by YummySmellsca

Categories Dessert

Time 1h10m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 5

Ingredients

4 cups diced rhubarb
3/4 cup orange juice
2 tablespoons honey
2 tablespoons raw sugar
1 teaspoon vanilla (optional)

Steps:

Heat oven to 400°F.
Combine rhubarb, OJ, honey and sugar in a pie dish.
Roast for 1 hour, until rhubarb collapses and OJ is reduced.
Cool 15 minutes, then stir in vanilla and serve or store.

Nutrition Facts : Calories 205.7, Fat 0.7, SaturatedFat 0.1, Sodium 11.7, Carbohydrate 50.6, Fiber 4.6, Sugar 40.3, Protein 2.9

Tips and Conclusion

- To achieve the best flavor, choose fresh, ripe rhubarb stalks that are firm and vibrant in color. - Trim the rhubarb stalks by removing any leaves or blemishes, and cut them into 1-inch pieces. This will ensure even cooking. - If you prefer a sweeter compote, increase the amount of sugar or honey in the recipe. You can also add a pinch of vanilla or cinnamon for extra flavor. - The roasting process intensifies the natural sweetness of rhubarb, making it a perfect complement to both sweet and savory dishes. Try serving roasted rhubarb compote on top of yogurt, pancakes, waffles, or oatmeal for a delicious and nutritious breakfast. - Roasted rhubarb compote can also be used as a filling for pies, tarts, and galettes. Its unique flavor and vibrant color will make your desserts stand out. - If you have leftover roasted rhubarb compote, store it in an airtight container in the refrigerator for up to 2 weeks. You can also freeze the compote for up to 3 months. - Experiment with different flavor combinations to create your own unique roasted rhubarb compote. Some popular variations include adding berries, citrus zest, or ginger.

Conclusion

Roasted rhubarb compote is a versatile and delicious condiment that can be enjoyed in many different ways. Its vibrant color and sweet-tart flavor make it a perfect addition to both sweet and savory dishes. Whether you are looking for a topping for your breakfast oatmeal or a filling for your next pie, roasted rhubarb compote is sure to please. So next time you have some rhubarb on hand, give this recipe a try. You won't be disappointed!