Baked Strawberry Rhubarb Compote
Fresh and simple rhubarb compote with strawberries — roasting the fruit in the oven concentrates the fruit flavor and tastes so delicious! This jammy sauce is great with toast, breakfast porridge, or alongside a tea cake.
50 min3 servings357 kcal
Ingredients
- 1 pound fresh rhubarb (ends trimmed; sliced into 1-inch chunks)
- 1 pound fresh strawberries (hulled and sliced in half or quartered if large)
- 2 tablespoons fresh-squeezed orange or lemon juice
- 1 cup powdered confectioners sugar
Instructions
- 1
Preheat the oven to 400 degrees.
- 2
Combine the rhubarb, strawberries, orange juice and sugar in a large mixing bowl until the sugar is dissolved.
- 3
bake: Transfer to a 3-quart baking dish. Bake 30-35 minutes, stirring aroung halfway through, until the fruit is softened and juicy but not mushy.
- 4
Cool and serve at room temperature or cover and refrigerate up to 5 days.
Calori is writing the cooking notes for this recipe…
Cook it from the original
This recipe comes from familystylefood.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on familystylefood.com