Roasted Rhubarb Compote
A lovely, seasonal Roasted Rhubarb Compote recipe from Dorie Greenspan is the perfect topping for a big scoop of vanilla ice cream.
This Rhubarb Sauce is a seasonal spring or summer dessert topping. With just two ingredients, it’s a breeze to prepare!
Why You’ll Love Roasted Rhubarb
- Made with only 2 ingredients, it’s super easy to make!
- If you’re a rhubarb fan, this is another delicious way to enjoy it.
- It’s delicious over vanilla ice cream, but also anywhere you’d use a fruit sauce like parfaits or with your morning yogurt.
I made rhubarb muffins earlier this spring from my measly crop, so I was shocked to discover a few remaining stalks in the garden. Granted, they were thin as pencils and nowhere near the pound called for in Dorie’s recipe, but I was pleased to have some of my own rhubarb to contribute to this dish. Shopping at Fresh Market, I checked the produce department for fresh rhubarb, but there wasn’t any. I was pleasantly surprised to find a stash in their frozen food aisle. Whew.
Frequently Asked Questions
What is a Compote?
A compote is a “chilled dish of fresh or dried fruit that has been slowly cooked in a sugar syrup,” according to the Food Lover’s Companion. Though this rhubarb sauce was roasted, it was still cooked in a sugar syrup that formed while in the oven.
How Can You Use Rhubarb Sauce?
It’s a delicious topping for ice cream, and yogurt and would be delicious in a fruit parfait. It can be served under or on top of a slice of cake or with rice pudding.
How Long Can You Keep Rhubarb Compote?
It will keep well in a covered container in the refrigerator for up to a week.
How to Make Rhubarb Sauce
This was one simple recipe. Two ingredients and mostly hands-off cooking time in the oven.
- Take one pound of rhubarb and slice it into 1-1½-inch pieces. You can also use frozen rhubarb.
- Coat the rhubarb with a ½ cup sugar to offset the tart flavor, and sprinkle with orange or lemon zest if desired.
- Let rest for 5 minutes.
- Preheat the oven to 400 degrees, and roast covered for 15 minutes. Uncover, stir and continue roasting till tender and the sugar is dissolved–about 5 more minutes.
- That’s it. I adore rhubarb, so it’s no surprise I was a fan of this sauce, but I’d actually enjoy it even more without the hint of orange. It was a wonderful topping on vanilla bean ice cream. And once again, I didn’t have to share it with anyone!
- Serve over ice cream, vanilla yogurt, and more.
More Ice Cream and Dessert Toppings:
- Magic Shell Ice Cream Topping from CopyKat Recipes
- Hot Fudge Sauce
- Marshmallow Sauce
- Fresh Strawberry Compote
- Strawberry Sauce
- Microwave Caramel Sauce
- More of the Best Dessert Recipes
Image of our dog, Lambeau, sunning herself in front of a bowl of ice cream with rhubarb sauce, circa 2011.
Roasted Rhubarb Compote
A lovely, sweet tart rhubarb sauce that only requires two ingredients!
Ingredients
- 1 pound washed and trimmed fresh rhubarb
- ½ cup sugar
- Zest of half an orange, optional
Instructions
- Preheat the oven to 400°.
- Cut the rhubarb into 1-1 ½-inch pieces.
- Place the rhubarb in a pie plate.
- Sprinkle with sugar (and zest if using) and toss to combine. Let rest for 5 minutes.
- Cover the dish with foil and roast for 15 minutes.
- After 15 minutes, check to see if the sugar has melted and the rhubarb is tender. If not cook for another 5 minutes or until the syrup is bubbling.
- Let cool then use to top ice cream or yogurt.
Notes
I've made it with and without the orange zest and prefer it without. This compote can also be made with frozen rhubarb.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 129Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 32gFiber: 2gSugar: 28gProtein: 1g
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.
47 Comments on “Roasted Rhubarb Compote”
Oh how I love me some rhubarb! My Dad’s crop was whimpy this year too. He thinks it was because we got so much rain and not enough sun. It’s not in the stores here yet either. Apparently it gets shipped in from somewhere else and comes in later in the season. Once I finally get my hands on some I’m gonna make this. It looks so simple and delicious!
beautifully done Lizzy this looks delicious
What a fantastic way to be ending the rhubarb season! Would love to have some 🙂
I always find amazing goodis on this site! Have a fabulous weekend! Miriam@The Pioneer Cookbook
I would love to try this I have never had rhubarb can you believe it! I love the way this looks and sounds!
Rhubarb always makes me think of my Grandma. She’s my only living grandparent and sadly she lives pretty far away. She adores rhubarb though. So every time I see a rhubarb recipe – I bookmark it. I hope to give her a few to choose from when we visit. This is lovely Lizzy!!
I am so impressed you grow rhubarb in your garden – a true cook! I also served mine over ice cream. This was my first experience cooking rhubarb. I love reading the posts from the rhubarb experts. I have learned so much.
Lizzy-You always find great alternatives. I’ve never seen frozen rhubarb in the freezer section at the supermarket, but I will be going to Whole Foods this morning, and see if they have fresh rhubarb there.
This look so easy and yummy. I wouldn’t share my ice cream either, and just enjoy it by myself…LOL
I admit it. I’m jealous. All this rhubarb really gets my mouth watering and it is pretty rare around here. Nice you have it growing in your garden and even better that you use it.
Ok… I NEED to try and cook rhubarb!!!! This looks sooo good on that ice cream! Ohh, I wish it was summer!!!
It’s really amazing to see how creative all foodies are. You are definitely no exception and in fact your cooking skills are beyond impressive! Looks really great with ice cream!
How great that you were able to add some rhubarb from your garden to make this, Lizzy! It looks so good with the ice cream. I want to try it with the orange zest next time.
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Nana and I are already on the hunt for more rhubarb, since I managed to screw this one up 🙂 Interesting to know it is available frozen – I had not even thought of that route. I seriously think mine was a bit too green – everyone else’s fell way more into the red spectrum. We’ll see. And your napkins – Oh my goodness they are gorgeous with your dish !!! Simply stunning presentations and photos ~
I just baked with rhubarb for the first time today – such a fabulous coincidence!
The roasted rhubarb looks delicious….
I am so in! It looks like a great, easy way to enjoy one my favorites. I have a feeling I could go all ‘green eggs and ham’ on this. I could eat it with a spoon, over cake or in a monsoon.
Great recipe and great pic!
you are cute, so american
Nothing says spring to me like rhubarb. Looks great on the ice cream. Your napkin matches the gorgeous color of the rhubarb perfectly!
Off to sit with Kate in the no rhubarb corner! After reading some of the posts, I’m considering attempting to grow a little patch in our backyard, if the tropical weather allows for it. The ice cream with the little flecks of orange zest looks so tasty!
I need to go get rhubarb at the grocery store while they still have some. I ran in yesterday to get some carrots and saw that the rhubarb was really gorgeous this year! I’ll have to try it roasted!