One of the things I enjoy about rhubarb is its tartness. The nice thing about this recipe for oven roasted rhubarb compote is that it uses minimal sugar, just enough to tame the pucker without overwhelming it entirely. This compote is delicious eaten alone, or on top of granola or even a dish of ice cream.
The original recipe came from on of my favorite books preserving by the pint. This recipe only made two ½ pints; I doubled the recipe and ended up with two pints. Just oven roasted rhubarb compote is perfect for our pantry, especially as we prepare for an eventual move.
Oven Roasted Rhubarb Compote
1 pound rhubarb
¼ cup sugar
2 vanilla beans
Preheat your oven to 350. Wash the rhubarb and chop into 2 inch pieces. Arrange the rhubarb pieces in the bottom of an oven safe baking dish.
Put the sugar in a small mixing bowl. Scrape the vanilla bean seeds from the pods and add it to the sugar. Using a rasp, grate the lemon zest into the sugar. Toss the sugar, vanilla seeds and lemon zest together and sprinkle over the rhubarb pieces. Cut the lemon in half and squeeze the juice form one-half over the rhubarb.
Place he baking dish in the preheated oven and roast for 20-25 minutes, until the rhubarb pieces are quite tender but have not lost their shape. When they’re done their color will have faded to a dusty pink.
While the rhubarb roasts, prepare a boiling water bath and two half-ping jars according to your canning directions. Place two lids in a small saucepan or water and bring to a simmer. When the rhubarb is done scoop the roasted rhubarb into the prepared jars. Wipe the rims; apply the lids and rings and process in a boiling water bath for 10 minutes.
Oven roasted rhubarb compote looks beautiful in the jars and will be a perfect addition to your pantry.