Baked Rhubarb Compote With Fresh Strawberries
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Butter for baking dish
- Butter for greasing
- 1½pounds fresh rhubarb, cut in 1-inch pieces
- ¾cup light brown sugar
- ½teaspoon cinnamon
- 1pint ripe strawberries, hulled and sliced
- Whipped cream or ice crea
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Preparation
- Step 1
Preheat oven to 350 degrees. Lightly butter an eight-inch square baking dish.
- Step 2
Mix the rhubarb with the sugar and cinnamon. Spread in the baking dish, cover and bake 20 minutes. Allow to cool about 30 minutes, then fold in the strawberries. Serve warm or cold with whipped cream or ice cream.
Private Notes
Comments
I cut the rhubarb 3/4 inch pieces so 20 minutes was perfect cook time. Added a few hulled and halved strawberries to the rhubarb before cooking giving the mixture a nice rosy red out of the oven. Also used maybe 20% less sugar. Dish makes closer to four servings even w berries and ice cream PS discovered I can hull strawberries with a plastic or metal straw
Delicious. Simple. Took way longer than 20 minutes to bake. I uncovered it after 15 minutes in the oven, and ended up baking it for a total of 40 minutes(or so)
I, too, added the orange juice, about 4 TBSP. I found it needed an extra 15 minutes to cook, but it was wonderful. I have cooked strawberries and rhubarb together before but never left the strawberries uncooked like this. I think this is what makes it so good! I used 6 TBSP Truvia brown sugar blend instead of the straight brown sugar, and it was fine.
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