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Roasted Strawberry Rhubarb Compote

Indulge in the rich flavors of Roasted Strawberry Rhubarb Compote, a delightful blend of sweet strawberries and tangy rhubarb, cooked with brown sugar and spices. Versatile and bursting with summer goodness, it's the perfect topping for pancakes, yogurt, or your favorite desserts, adding a touch of warmth or refreshing coolness to any dish

2 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	106 kcal	Sugar	19 g
Carbs	–	Cholesterol	–
Protein	–	Sodium	–
Fat	–	Fiber	–
Sugar	19 g
Cholesterol	–
Sodium	–
Fiber	–

Prep Time: 15 min Cook Time: 20 min Total Time: 35 min

https://theglutenfreeaustrian.com/roasted-strawberry-rhubarb-compote/

Start by preheating the oven to 350F and arrange the oven racks in the lower third of the oven.
Wash the rhubarb stalks under cold water and dry them with a paper towel. Remove both ends and any leaves as they are toxic.
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.
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.
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.
Transfer the rhubarb-strawberry mixture to a nonreactive baking dish , add the cinnamon sticks, and spread everything out in an even layer.
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.
Remove the pan from the oven and allow the strawberry rhubarb compote to cool for a few minutes before serving. The juices will thicken up as the roasted strawberry rhubarb compote will cool.

Ingredients

400 grams rhubarb (around 8 stalks)

200 grams strawberries, green tops removed

60 grams light brown sugar

pinch of kosher salt

2 teaspoon vanilla extract

Zest of half a lemon

2 teaspoons lemon juice

2-3 cinnamon sticks

Instructions

Step 1

Start by preheating the oven to 350F and arrange the oven racks in the lower third of the oven.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Transfer the rhubarb-strawberry mixture to a nonreactive baking dish , add the cinnamon sticks, and spread everything out in an even layer.

Step 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.

Step 8

Remove the pan from the oven and allow the strawberry rhubarb compote to cool for a few minutes before serving. The juices will thicken up as the roasted strawberry rhubarb compote will cool.