Baked Rhubarb Compote With Fresh Strawberries

By Florence Fabricant

Published April 29, 1995

Total Time
30 minutes
Rating
4(36)
Comments
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Featured in: FOOD; Rhubarb and Savory Partners

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Ingredients

Yield:6 servings

  • Butter for baking dish

  • Butter for greasing

  • 1 ½ pounds fresh rhubarb, cut in 1-inch pieces

  • ¾ cup light brown sugar

  • ½ teaspoon cinnamon

  • 1 pint ripe strawberries, hulled and sliced

  • Whipped cream or ice crea

Ingredient Substitution Guide

Preparation

  1. Step 1

    Preheat oven to 350 degrees. Lightly butter an eight-inch square baking dish.

  2. 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.

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Ratings

4 out of 5
36 user ratings
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Comments

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Anne B.

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

Andrea Tiffany

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)

private note

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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