Roasted Strawberry Rhubarb Compote

Roasted Strawberry Rhubarb Compote is a delicious combination of sweet strawberries and tart rhubarb, roasted in the oven with brown sugar and spices to create a thick, jam-like consistency. It bursts with the vibrant flavors of summer and is incredibly versatile, serving as a perfect topping for everything from gluten free pancakes and yogurt to ice cream and gluten free pound cake. Whether enjoyed warm or chilled, this roasted strawberry rhubarb compote is a delightful addition to any meal.

Recipe Ingredient Notes

Rhubarb: Look for rhubarb stalks that are brightly colored, whether they're red, pink, or green, depending on the variety. The stalks should be firm and crisp, indicating freshness. Thicker stalks tend to be more mature and might have a stronger flavor and more tart, while thinner stalks are usually more tender and sweeter. Both can be suitable for making roasted strawberry rhubarb compote, but thinner stalks might require less cooking time.

Strawberries: I use fresh strawberries to make roasted strawberry rhubarb compote. You can also use frozen strawberries but they will release a lot more liquid than fresh strawberries. So the compote may be a bit more saucy.

Lemon: A little lemon zest and freshly squeezed lemon juice bring out the flavor and sweetness of the roasted fruit. You can also use orange zest and orange juice if you like.

What is Rhubarb?

Rhubarb is a vegetable which often used in cooking as a fruit due to its tart flavor. It has large, celery-like stalks that range in color from green to pink to deep red, depending on the variety. The leaves of the rhubarb plant are toxic and should not be eaten, but the stalks are edible and commonly used in pies, crisps, jams, sauces, and other desserts.

Despite its use in sweet dishes, rhubarb is quite tart on its own, which is why it's typically cooked with sugar to balance out the flavor. It pairs well with fruits like strawberries and apples, and its unique tartness adds a distinctive flavor to baked goods.

Rhubarb is also rich in vitamins and minerals, particularly vitamin K and potassium. It's a hardy perennial plant that grows well in cooler climates and is often one of the first crops harvested in the spring.

It's tradition in Austria not to harvest Rhubarb after June 24th. This allows the rhubarb plant to store up energy for the next growing season. By not harvesting late in the season, the plant can focus on building up its root system and reserves for winter, which can lead to healthier plants and better yields in the following year. Also, Rhubarb harvested later in the season, especially as it gets warmer, can become tougher and more fibrous. The stalks might also become overly tart or develop a woody texture, making them less desirable for culinary use.

You can find rhubarb in the produce section of your grocery store or at a local farmers market. And hey, if you're really lucky, it might even be growing right in your own backyard.

How to make Roasted Strawberry Rhubarb Compote

Roasting Rhubarb and Strawberries with vanilla extract (or whole vanilla beans if you like), cinnamon sticks, and freshly squeezed lemon juice helps to intensify the natural sweetness of the fruit. The heat from roasting softens the rhubarb and strawberries, giving them a tender and almost jam-like consistency.

1. Start by preheating the oven to 350F and arrange the oven racks in the lower third of the oven.
2. Wash the rhubarb stalks under cold water and dry them with a paper towel. Remove both ends and any leaves as they are toxic.
3. Slice the stalks into small pieces, about 1 inch in length. If the rhubarb is very wide, feel free to slice every piece lengthwise to ensure they all cook at the same time. Place the sliced rhubarb in a mixing bowl.
4. To prepare the strawberries, wash them under cold water and pat them dry. Remove the green tops. Using a sharp knife, slice the strawberries into halves or quarters, depending on their size. Add the strawberries to the bowl with the sliced rhubarb.
5. Add the light brown sugar, kosher salt, vanilla extract, freshly squeezed lemon juice, and lemon zest to the prepared fruit and toss to combine. Make sure the fruit is coated evenly.
   

6. Transfer the rhubarb-strawberry mixture to a nonreactive baking dish and spread it out in an even layer.
7. Roast the fruit at 350F for 20-25 minutes, stirring them once or twice along the way. Make sure to keep an eye on the edges of the pan and don't allow for the juices to burn. The fruit is ready when the fruit is fork-tender and swimming in a pool of juices. Keep in mind that baking times depend on the size of the fruit. Smaller cut pieces of strawberries will cook a lot faster. Same with thin stalks of rhubarb.
8. Remove the pan from the oven and allow the fruit to cool for a few minutes before serving. The juices will thicken up as the roasted strawberry rhubarb compote will cool.

How to serve Strawberry Rhubarb Compote

The options are countless when it comes to serving Roasted Strawberry Rhubarb Compote. Here are a few delicious ideas to try

• As a topping for cheesecake: Spoon the compote over a slice of gluten free vanilla cheesecake for a decadent and fruity dessert.
• Topping for yogurt or oatmeal: Spoon the compote over a bowl of yogurt or gluten free oatmeal for a flavorful breakfast or snack.
• With ice cream: Serve the strawberry rhubarb compote warm or chilled over vanilla ice cream for a simple and elegant dessert.
• Topping for pound cake: Serve the compote alongside slices of gluten free pound cake for a light and flavorful dessert.
• As a topping for pancakes or waffles: Pour the compote over freshly made gluten free pancakes or gluten free waffles for a breakfast treat that's bursting with flavor.
• With cheese or charcuterie: Serve the compote alongside a cheese or charcuterie board for a sweet and tangy addition to the spread.
• As a filling for Palatschinken: Spread the compote inside gluten free palatschinken and roll them up for a delicious breakfast or dessert option.

Storage & Freezing

Store leftover roasted strawberry rhubarb compote in an airtight container in the fridge up to 7 days.

One can also freeze leftover compote. Ensure it's completely cooled before transferring it into an airtight container and placing it in the freezer. It's best to use frozen compote within 3 to 6 months for optimal flavor and texture.

When you're ready to use the compote, you can thaw it in the refrigerator overnight or gently heat it on the stove over low heat until thawed and warmed through. Stir occasionally to ensure even heating. The fruit may break down further when heating it up on the stove but it will still be delicious.

FAQ - Strawberry Rhubarb Compote