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
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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.
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