Roasted Rhubarb Compote

Roasted Rhubarb Compote

Dip, spread or top your favorite breakfast and dessert items with this sweet and tart syrup. Perfect for dressing up your waffles for brunch entertaining.



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Main Ingredients

  • 4 cups rhubarb (cut into 1/2 inch pieces)
  • 1 1/2 cups fresh strawberries (cut into half)
  • 1/2 cup raw cane sugar
  • zest of one lemon
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • aluminum foil

Cooking Instructions

Step 1

Preheat oven to 375 degrees. Spray a 13 x 9 inch cake pan with nonstick spray. Add all ingredients and mix thoroughly. Cover with aluminum foil and bake for 25 minutes. Stir and return to oven for 25-30 minutes.

Step 2

Remove and let cool. Store in the refrigerator in an airtight container.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.