Baked Strawberry Rhubarb Compote
Serves 315 mins prep35 mins cook
Fresh and simple rhubarb compote with strawberries — roasting the fruit in the oven concentrates the fruit flavor and tastes so delicious! This jammy sauce is great with toast, breakfast porridge, or alongside a tea cake.
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What you need
Instructions
0 Preheat the oven to 400 degrees. 1 Combine the rhubarb, strawberries, orange juice and sugar in a large mixing bowl until the sugar is dissolved. 2 Transfer to a 3-quart baking dish. Bake 30-35 minutes, stirring aroung halfway through, until the fruit is softened and juicy but not mushy. 3 Cool and serve at room temperature or cover and refrigerate up to 5 days.View original recipe