Roasted Rhubarb Compote
A lovely, seasonal Roasted Rhubarb Compote recipe from Dorie Greenspan is the perfect topping for a big scoop of vanilla ice cream.
This Rhubarb Sauce is a seasonal spring or summer dessert topping. With just two ingredients, it’s a breeze to prepare!
Why You’ll Love Roasted Rhubarb
- Made with only 2 ingredients, it’s super easy to make!
- If you’re a rhubarb fan, this is another delicious way to enjoy it.
- It’s delicious over vanilla ice cream, but also anywhere you’d use a fruit sauce like parfaits or with your morning yogurt.
I made rhubarb muffins earlier this spring from my measly crop, so I was shocked to discover a few remaining stalks in the garden. Granted, they were thin as pencils and nowhere near the pound called for in Dorie’s recipe, but I was pleased to have some of my own rhubarb to contribute to this dish. Shopping at Fresh Market, I checked the produce department for fresh rhubarb, but there wasn’t any. I was pleasantly surprised to find a stash in their frozen food aisle. Whew.
Frequently Asked Questions
What is a Compote?
A compote is a “chilled dish of fresh or dried fruit that has been slowly cooked in a sugar syrup,” according to the Food Lover’s Companion. Though this rhubarb sauce was roasted, it was still cooked in a sugar syrup that formed while in the oven.
How Can You Use Rhubarb Sauce?
It’s a delicious topping for ice cream, and yogurt and would be delicious in a fruit parfait. It can be served under or on top of a slice of cake or with rice pudding.
How Long Can You Keep Rhubarb Compote?
It will keep well in a covered container in the refrigerator for up to a week.
How to Make Rhubarb Sauce
This was one simple recipe. Two ingredients and mostly hands-off cooking time in the oven.
- Take one pound of rhubarb and slice it into 1-1½-inch pieces. You can also use frozen rhubarb.
- Coat the rhubarb with a ½ cup sugar to offset the tart flavor, and sprinkle with orange or lemon zest if desired.
- Let rest for 5 minutes.
- Preheat the oven to 400 degrees, and roast covered for 15 minutes. Uncover, stir and continue roasting till tender and the sugar is dissolved–about 5 more minutes.
- That’s it. I adore rhubarb, so it’s no surprise I was a fan of this sauce, but I’d actually enjoy it even more without the hint of orange. It was a wonderful topping on vanilla bean ice cream. And once again, I didn’t have to share it with anyone!
- Serve over ice cream, vanilla yogurt, and more.
More Ice Cream and Dessert Toppings:
- Magic Shell Ice Cream Topping from CopyKat Recipes
- Hot Fudge Sauce
- Marshmallow Sauce
- Fresh Strawberry Compote
- Strawberry Sauce
- Microwave Caramel Sauce
- More of the Best Dessert Recipes
Image of our dog, Lambeau, sunning herself in front of a bowl of ice cream with rhubarb sauce, circa 2011.
Roasted Rhubarb Compote
A lovely, sweet tart rhubarb sauce that only requires two ingredients!
- 1 pound washed and trimmed fresh rhubarb
- ½ cup sugar
- Zest of half an orange, optional
- Preheat the oven to 400°.
- Cut the rhubarb into 1-1 ½-inch pieces.
- Place the rhubarb in a pie plate.
- Sprinkle with sugar (and zest if using) and toss to combine. Let rest for 5 minutes.
- Cover the dish with foil and roast for 15 minutes.
- After 15 minutes, check to see if the sugar has melted and the rhubarb is tender. If not cook for another 5 minutes or until the syrup is bubbling.
- Let cool then use to top ice cream or yogurt.
I've made it with and without the orange zest and prefer it without. This compote can also be made with frozen rhubarb.
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Amount Per Serving: Calories: 129Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 32gFiber: 2gSugar: 28gProtein: 1g
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47 Comments on “Roasted Rhubarb Compote”
This is so good!! Everyone at my house really loved it! Amazing!
Loved every single bite of this! Can’t wait to make again.
I never thought to roast rhubarb, but now I plan to for sure! What a lovely dessert idea, I bet it tastes amazing! Yum, Hugs, Terra
I put it over vanilla ice cream, too. I used lemon zest with a pinch of cinnamon and loved the flavour. It was even better the next day. This is an easy alternative to stewing rhubarb and one I’ll use again.
You always have the most gorgeous photos! I love the one with your dog in the background.
I’m with you on skipping the orange.
Rhubarb…I’ll tell you a secret..don’t tell anyone…I have never used rhubarb in anything ever. I really should get on that because this is absolutely stellar. Seriously. I’m drooling a little, but that’s entirely too much info. Thanks so much for your kind words on my guest post. I’m honored by that, given your talent in the kitchen. Wonderful post as always!
Going out for vanilla ice cream – have the last of the rhubarb still waiting… in the rain. I love the brilliant red/pink of the rhubarb against the white.