Both sweet and pleasingly tart, this rhubarb compote is a snap to put together. The rhubarb stays in nice big pieces as it cooks but then spreads like butter over cakey scones. We also like it spooned over thick Greek yogurt.
What to buy: Look for rhubarb that is free of blemishes. Remove any leaves, dried-out pieces, or brown spots before cooking.
Game plan: The compote will keep for 5 to 7 days refrigerated in a covered container.
This recipe was featured as part of our Mother’s Day tea party.
- Yield: 6 to 8 servings (about 2 cups)
- Difficulty: Easy
- Total: 50 mins
- Active: 10 mins
- 1 pound rhubarb
- 1 tablespoon orange zest (from 1 medium orange)
- 3 tablespoons freshly squeezed orange juice
- 1/2 cup granulated sugar
- Heat the oven to 350°F and arrange a rack in the middle. Rinse rhubarb under cold water, trim ends, and remove any leaves. Slice each stalk in half lengthwise, then cut each half crosswise into 1-inch pieces.
- Combine rhubarb, orange zest, orange juice, and sugar in an 8-by-8-inch glass baking dish; toss together until rhubarb is well coated with sugar.
- Cover the dish with aluminum foil and bake until the rhubarb has released a lot of juice and the mixture is bubbling, about 35 minutes.
- Remove the foil and continue baking until the juices are slightly thickened, about 20 minutes. Remove from the oven and let cool.