Rhubarb and strawberries get roasted with brown sugar and bourbon to create a delicious fruit sauce that’s delicious served over pound cake or ice cream. Keep this Brown Sugar Strawberry Rhubarb Compote on hand for an impromptu summer dessert.
Grab all the remaining rhubarb from the produce department or ask your neighbor if they have some to spare, because you need to make this dessert ASAP. Summer weather is here in Minnesota!!! Maybe warm weather isn’t something you long for where you live? Here in the Northland it’s something we all DREAM about in January and wait patiently (well, maybe not so patiently) for in March and April and now it’s FINALLY here! Which means we should all bake something and invite the neighbors over to sit on the deck or the porch for dessert. And this Brown Sugar Strawberry Rhubarb Compote is the perfect choice!
Do you grow rhubarb? Rhubarb reminds me of my childhood. Both my mom and Grandma had rhubarb patches. I remember picking the ruby red stalks and then sitting under the tree with my sister, dipping the stalks in bowls of sugar and eating it. The tart fruit would make our mouths pucker, so the goal was always to load it up with as much sugar as possible. Grandma made SO many things with rhubarb. One of my other all time favorites was her Strawberry Rhubarb Crunch.
Rhubarb Sauce was always a favorite too, because she would keep it in the refrigerator to serve over ice cream if she needed dessert for an unexpected guest. I couldn’t find her old recipe, so I started with a basic strawberry rhubarb compote, but changed it up a bit by roasting the fruit and using brown sugar and bourbon. If you aren’t a bourbon fan, you can substitute water or orange juice. The recipe is SO easy, because everything gets tossed together in a casserole dish.
Then you pop it in the oven and all those juices come out to create this. Oh yes! Now we’re talkin’!
Now you have to chill it down to room temperature or colder. I know, waiting is the hardest part….but well worth it! It keeps well in the refrigerator for about a week or you can freeze it for 3 months. It’s one of those wonderful things you can make ahead! Keep it on hand to serve over pound cake, ice cream, yogurt, or shortcake. So indulgent, it’s sure to impress your friends, but oh-so-easy you will make it again and again! If you are worried about running out of fresh rhubarb, you can cut it up and freeze it in a freezer bag to have on hand. It will taste just as fresh as the day you picked it!
So, celebrate summer! Invite some friends over to sit on your porch and enjoy the slower pace, warm air and wonderful sounds of summer. All while indulging, just a little bit, on Brown Sugar Strawberry Rhubarb Compote. Happy Cooking!
Tips and Tricks for Your Best Baking:
- Ideally use the reddest stalks of rhubarb; the greenish ones are fine, but the red means it’s fully ripened and has the most flavor.
- Use only fully ripe strawberries.
- Cut large strawberries in halves or quarters, leave smaller ones whole, so pieces are similar in size.
Yields 4 cups
Serves 6-8 servings
10 minPrep Time
30 minCook Time
40 minTotal Time
- 1 pound fresh strawberries
- 3-4 stalks rhubarb, cut into 2-inch pieces (1 1/2 cups)
- 1 cup brown sugar
- 1 tablespoon cornstarch
- 1/3 cup bourbon, water or orange juice
- 2 teaspoons vanilla
- Heat oven to 375 degrees F. Lightly spray a 1 1/2-quart baking dish with cooking spray; set aside.
- Wash strawberries and remove green tops. Cut larger berries in halves or quarters; leave smaller berries whole. Place berries in medium mixing bowl.
- Add rhubarb pieces and toss to combine.
- Add brown sugar and cornstarch and toss lightly to combine.
- Stir in bourbon and vanilla. Spoon in to prepared baking dish.
- Bake at 375 degrees F. for 30-35 minutes, stirring once, halfway through baking time. Remove from oven and cool to room temperature or refrigerate. Serve chilled or at room temperature over ice cream, pound cake, shortcake or yogurt. Compote will keep one week in the refrigerator or can be frozen for 3 months.