Roasted Rhubarb Compote (and rhubarb crème brûlée!)

Roasting rhubarb along with orange and vanilla delivers pure flavor.

This roasted rhubarb orange compote delivers pure flavor, the perfect topping for everything from yogurt to custard, cake, and ice cream, or as the base for a crème brûlée. Roasting the rhubarb caramelizes it and deepens the flavor, and I love orange as a pairing with it too.

Roasted Rhubarb Compote

Ingredients

You can find the printable recipe for this over on Home Grown Happiness.

• 440g (1 pound) rhubarb stalks, chopped into 1.2 inches (3 cm) cubes

• 100g (1/2 cup) granulated sugar

• 60g (1/4 cup) juice of an orange

• 2 tablespoons finely grated orange zest

• 1 teaspoon of vanilla paste or extract

• Pinch of salt

Method

• Preheat oven to 350°F/180°C. 

• Chop the rhubarb stalks into 1.2 inches/ 3 cm pieces. 

• Lay them in a roasting tray. Sprinkle over the sugar, orange juice, orange zest, salt, and vanilla, and toss everything together to coat.

• Bake for around 25 minutes until the rhubarb is tender and the orange juice has thickened.

• Let the rhubarb cool a bit before serving.

Store any leftover compote in an airtight container in the fridge for up to 5 days.

An Extra Bite

If you’re a free subscriber to my Recipe Newsletter, you’ll keep getting a free recipe like this one emailed weekly :). I also have an “Extra Bite" monthly subscription plan for those who crave a bit more! This gives you continuous access to all the recipes in my growing archives - ad-free, plus bonus recipes.

Thank you so much to those who support this newsletter through a paid subscription. I have a treat for you below: a recipe for Rhubarb crème brûlée that uses this roasted rhubarb! It’s decadent and delicious and makes a wonderful make-ahead dessert.

If you're curious and considering joining, this might just be the perfect time!