Name: Roasted Rhubarb Orange Compote
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 440g (1 pound) rhubarb stalks, chopped into 1.2 inch (3 cm) cubes; 100g (1/2 cup) granulated sugar; 60g (1/4 cup) juice of an orange; 2 tablespoons finely grated orange zest; 1 teaspoon vanilla paste or extract; Pinch of salt

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Want to make something delicious with what you’ve harvested from your rhubarb plant? Look no further than this roasted rhubarb orange compote! This recipe delivers pure flavor, the perfect topping for everything from yogurt to custard, cake and ice cream.

Roasting the rhubarb caramelizes it and deepens the flavor. I love the hint of orange as a pairing with rhubarb, both the orange peel and the zest.

It’s easy enough for a weeknight, elegant for a dinner party, and versatile enough to satisfy any sweet tooth. Think: spooned over creamy yogurt for a delicious breakfast, drizzled on fluffy pancakes for a weekend brunch, or nestled next to a scoop of vanilla ice cream for a tangy and sweet dessert.

Why You’ll Love It:

Quick & Easy Way: This compote is super easy to make, all in one roasting pan!
Vibrant & Delicious: Rhubarb’s tang goes so well with the sweetness of orange.
Versatile: Enjoy it warm or cold, on its own, or as a topping for endless possibilities.

Ingredients

Here’s what you need for this easy rhubarb compote recipe. Find the ingredient amounts listed in the printable recipe card at the bottom of this post.

Fresh rhubarb stalks – Choose stalks that are firm, crisp, and have a bright color.
Sugar – Just granulated white sugar. It’s not too much sugar, but it’s enough to cut through rhubarb’s astringency.
Orange juice and orange zest. I use a navel orange, but you could use blood orange or whatever variety you’ve got.
Vanilla paste or extract. I highly recommend using a paste made of real vanilla beans for amazing flavor.
A little pinch of salt

Method

Preheat oven to 350°F/180°C.
Chop the rhubarb stalks into 1.2 inches/ 3cm pieces.
Lay them in a roasting tray. Sprinkle over the sugar, orange juice, zest, salt, and vanilla, and toss everything together to coat.
Bake for around 25 minutes until the rhubarb is tender and the orange juice has thickened. Let cool slightly before serving.
Store leftover rhubarb compote in an airtight container in the fridge for up to 5 days.

Uses for orange rhubarb compote

Yogurt parfait: Layer with granola, fruit, and a dollop of compote.
Crème fraîche or custard: Just add it on top of the warm or cooled compote
Oatmeal: Add depth and sweetness to your morning bowl.
Pancakes/waffles: Drizzle for a vibrant flavor burst.
French toast: Use as a unique and delicious syrup
A great topping for pound cake
Ice cream: Spoon over vanilla ice cream for a personalized masterpiece.
Rhubarb Creme brûlée – Add a spoonful of compote as the bottom layer
Use it as a crumble filling or a tart filling
Yogurt dip: Mix with plain yogurt for a healthy fruit/pretzel dip.
Cheese platter: Offer a sweet and savory contrast to cheeses.
Overnight oats: Add a spoonful for extra flavor and sweetness.
Baked brie: Top a baked brie with a dollop of fruit compote.

If you’ve got more rhubarb to use, why not try this Rhubarb gin!