Baked Rhubarb Compote
/Baked Rhubarb Compote
Enjoy this rhubarb compote in a variety of dishes.
Baked Rhubarb-Strawberry Compote
Blood oranges or raspberries can be used in place of strawberries. I also like this compote over waffles, pancakes and plain old pound cake.
Ingredients
- 1 1/2 pounds rhubarb, washed and roughly chopped
- 1/2 pound strawberries, washed, hulled and sliced into halves
- 1/4 cup granulated sugar
- 1 tablespoon vanilla bean paste
Instructions
Preheat oven to 350ºCombine rhubarb, strawberries, sugar and vanilla bean paste in a bowl. Pour mixture into a baking dish with a lid, and bake for 40 minutes or until rhubarb is very tender and can easily be pierced with a knife. The mixture will be thickened and bubbling. DO NOT STIR AS RHUBARB WILL FALL APART.Remove from oven and allow to cool slightly and use or store. Will stay fresh in the refrigerator for up to a week if covered.
Details
Prep time:
Cook time:
Total time:
Yield:
3 cups
