Dessert sauces are an easy way to get creative in the kitchen and help you look like an expert French gourmet, even if you’re not one. Roasting rhubarb with orange juice and sugar before adding it to the simmering sauce really enhances this simple strawberry rhubarb compote recipe. Serve it warm or chilled over ice cream, Belgian waffles, or crepes for a delightful dessert.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
- 1/2 lb rhubarb, cut into 1-inch pieces
- 1/4 cup plus 3 tablespoons granulated sugar, divided
- 3 tablespoons orange juice
- 1/2 lb strawberries, hulled
- 1 tablespoon orange zest (optional)
Preheat the oven to 375F. Toss the rhubarb, 3 tablespoons of sugar, and orange juice together in a non-reactive 8-inch by 8-inch pan. Roast the rhubarb mixture for 30 to 40 minutes, stirring occasionally, until it is tender and the juices have thickened.
Stir the remaining 1/4 cup sugar, strawberries, and orange zest into a medium-size saucepan set over medium heat and bring the mixture to a boil for 5 minutes. Crush 1/3 of the berries with a fork. Add the roasted rhubarb and pan juices to the strawberries and allow the mixture to simmer for an additional 5 minutes. Remove the compote from the heat and allow it to cool for at least 20 minutes before serving.
This strawberry rhubarb compote recipe makes 6 to 8 servings.