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Roasted Rhubarb and Strawberry Compote


  • 1 1/2 pounds rhubarb cut into 2 inch lengths
  • 1/2 pound strawberries hulled and quartered
  • 1/2 cup sugar
  • 1 vanilla bean split and scraped


  • Preheat oven to 350 degrees F.
  • Combine the rhubarb, strawberries, sugar, and vanilla seeds in an ovenproof baking dish and toss to evenly distribute the sugar and vanilla.
  • Place pan in oven and roast for 20 to 25 minutes, until the fruit looks juicy but before the rhubarb begins to dissolve.
  • Remove pan from oven and let compote cool. Serve warm or cold.
  • The compote will keep in a jar in the fridge for up to two weeks. For longer term storage, it can either be frozen or canned.