When rhubarb is in season, this easy oven-roasted rhubarb compote is a must-make. Sweet, tart, and made in just one pan, it's the perfect topping for pancakes, yogurt, ice cream, and so much more!
Can we STALK about rhubarb?
I'm completely geeking out over this spring classic, especially with this compote (which I'm currently putting on everything). With hints of orange, vanilla, and just the right amount of spice, it's truly effortless to make and a great way to use up fresh rhubarb.
Jump to:
Key ingredient: Rhubarb
It's rhubarb season, so we're using fresh rhubarb! Look for bright pink stalks if you want that gorgeous, jewel-toned blush color, though green-speckled stalks taste just as delicious.
Rhubarb makes an appearance in my grocery store as early as late March, but those early stalks are super expensive! I wait a few weeks until rhubarb is more readily available and the price goes down significantly. Of course, if you're lucky enough to have it growing in your own backyard, then this is a great way to use it.
Step-by-step instructions
This is a toss-everything-in-a-pan situation, and it couldn't be easier. There's no stirring or watching a pot, so sit back, relax, and let the oven do all the work.
Step 1. Cut and trim the rhubarb into 1-2 inch pieces. Add in a single layer to a baking pan along with the sugar, orange, and spices.
Step 2. Cover the pan and bake at 400℉ for 15-20 minutes until easily pierced with a fork. It should be very soft (not mushy), while still holding its shape.
*These are abbreviated instructions. The full list of directions can be found in the recipe card below.
👩🍳Expert tips
- Discard the greens. Always cut and discard the green rhubarb leaves. These are toxic. If buying from the grocery store, they're already trimmed.
- Roast the rhubarb in a single layer. It helps to caramelize the sugars.
- After roasting, break up the rhubarb gently with a fork. While you can certainly make this compote smooth, it should have a little texture. The rhubarb should still hold its shape yet come apart easily when pierced.
My testing notes (other variations you can try)
The good news is that I tested this a bunch of different ways (so you don't have to). I settled on a variation that works for ingredients that are easy to find and balances the tartness of the rhubarb.
- Cardamom. I originally started with a few more cardamom pods, and although cardamom pairs so well with rhubarb, it kind of overpowered the dish. One or 2 pods work just fine for a subtle flavor.
- Orange liqueur. A splash of orange liquor never hurts (like in these roasted figs), but it's not something that people have lying around, so I omitted it from the final dish. Feel free to add a splash for a little boozy kick (it was delish).
- Lavender. Love this combo together, but you kind of get the floral note from the cardamom. You can certainly swap it out for culinary lavender.
- Lemon. Personally, I think orange and rhubarb go better than lemon and rhubarb. I also tried using zest instead of juice, but the juice helps to flavor the roasting liquid, giving you a nice syrupy base.
Delicious ways to use rhubarb compote
This pretty pink sauce is meant for topping all things sweet. If you are wondering how to use up a jar, here are a few of my favorite ways:
- Pancakes
- Yogurt or cottage cheese
- Cake
- Oatmeal
- Ice cream
Jenn's Signature Serve
Greek Yogurt + Rhubarb Compote + Edible Flowers
Storage and prep
Store leftover rhubarb compote in an airtight container in the refrigerator for up to 1 week. The flavors deepen as it chills, making it even better the next day. You can also freeze it for up to 3 months, thawing it for a few hours before serving.
Frequently asked questions
Nope, you can just cut the ends of the stalks. The skin will soften when roasting, and leaving it on helps the compote retain its vibrant pink color.
Yes! Frozen rhubarb works well in this roasted compote recipe. You can use it straight from frozen. Since frozen rhubarb releases a bit more liquid, the compote may be slightly looser, but it will still taste delicious. If needed, roast it for an extra 5 minutes uncovered at the end to help some of the liquid evaporate.
More spring recipes
'Tis the season for fresh and bright!
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Roasted Rhubarb Compote
Equipment
- 9 by 13-inch baking pan
Ingredients
- 1 pound fresh rhubarb (about 4 stalks)
- ½ cup dark brown sugar
- ½ cup white granulated sugar
- 2 whole cardamom pods or ⅛ teaspoon ground cardamom
- ½ teaspoon vanilla bean paste or vanilla extract
- 1 small cinnamon stick or ½ teaspoon ground cinnamon
- ¼ cup orange juice (from about 1 large orange) can use store-bought juice
- pinch kosher salt
Instructions
- Wash and trim the ends of the rhubarb, then cut the stalks into 1½-2-inch pieces. If the stalks are especially wide, slice them in half lengthwise first. Spread the rhubarb evenly in a 9x13-inch baking dish.1 pound fresh rhubarb (about 4 stalks)
- Add the sugar, cardamom, cinnamon, vanilla, orange juice, and salt. Cover and roast at 400℉ for 15-20 minutes, or until the rhubarb is tender but still holds its shape. It should be easily pierced with a fork. Let cool slightly before serving, or cover and refrigerate for up to 1 week.½ cup dark brown sugar, ½ cup white granulated sugar, 2 whole cardamom pods or ⅛ teaspoon ground cardamom, ½ teaspoon vanilla bean paste or vanilla extract, 1 small cinnamon stick or ½ teaspoon ground cinnamon, ¼ cup orange juice (from about 1 large orange), pinch kosher salt
Notes
- Discard the greens. Always cut and discard the green rhubarb leaves. These are toxic. If buying from the grocery store, they're already trimmed.
- Roast the rhubarb in a single layer. It helps to caramelize the sugars.
- After roasting, break up the rhubarb gently with a fork. While you can certainly make this compote smooth, it should have a little texture. The rhubarb should still hold its shape yet come apart easily when pierced.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
Brunch success? Share a ⭐ rating and comment below.