ROASTED RHUBARB-AND-SOUR-CHERRY COMPOTE
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
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.
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[email protected]I found this compote to be too sweet. I think it would be better with less sugar.
Callum Smith
[email protected]This compote is a bit tart for my taste, but I still enjoyed it. I think it would be great served over ice cream or yogurt.
Yunex Pro
[email protected]I'm not a big fan of rhubarb, but this compote changed my mind. It's so delicious and flavorful. I love the combination of rhubarb and sour cherries.
Hikma Abubakar
[email protected]This compote is a great way to use up summer fruits. It's also a nice change from the usual jams and jellies.
Achraf Hallal
[email protected]I love this compote! It's so easy to make, and it's so delicious. I've been putting it on everything from yogurt to pancakes to ice cream.
Jamalshah 9211
[email protected]This is the best rhubarb compote I've ever had. The roasted rhubarb is so flavorful, and the sour cherries add a nice tartness. I will definitely be making this again.
Elorm Mawugbonyo
[email protected]I've made this compote several times now, and it's always a hit. My friends and family love it. It's a great way to use up fresh rhubarb and sour cherries.
Blaq Arabian
[email protected]This compote is perfect for summer gatherings. It's light and refreshing, and it goes well with a variety of desserts.
Raine Monger
[email protected]I love the vibrant color of this compote. It really brightens up a plate of yogurt or pancakes.
MdEasin Bhuiyan
[email protected]This compote is a great way to use up leftover rhubarb and sour cherries. It's also a nice change from the usual strawberry or blueberry compote.
James Morgan
[email protected]I was pleasantly surprised by how much I enjoyed this compote. I'm not usually a fan of rhubarb, but the roasting process really mellows out the tartness. The sour cherries add a nice touch of sweetness and acidity.
Carmelo Sierra
[email protected]This compote is easy to make and absolutely delicious. The roasted rhubarb and sour cherries are a perfect combination. I love serving it over yogurt or ice cream.
Umar Zubairu
[email protected]I made this compote for my husband's birthday breakfast, and he loved it! He said it was the best compote he's ever had. I will definitely be making it again.
Paitayn Mcleod
[email protected]This compote is amazing! The tartness of the rhubarb and cherries is perfectly balanced by the sweetness of the sugar. Adding the vanilla bean really enhances the flavor. It was a hit at my brunch party, and I will definitely be making it again.