Roasted Rhubarb Compote

When rhubarb is in season, this easy oven-roasted rhubarb compote is a must-make. Sweet, tart, and made in one pan, it's the solid topping for pancakes, yogurt, ice cream, and so much more!

Roasted rhubarb in a white baking dish with a striped apron in the back.

Can we STALK about rhubarb?

We're completely geeking out over this spring classic, especially with this compote (which we're currently putting on everything). With hints of orange, vanilla, and the right amount of spice, it's truly effortless to make and a great way to use up fresh rhubarb.

Key ingredient: Rhubarb

It's rhubarb season, so we're using fresh rhubarb! Look for bright pink stalks if you want that gorgeous, jewel-toned blush color, though green-speckled stalks taste as good.

Rhubarb makes an appearance in our grocery store as early as late March, but those early stalks are expensive! We wait a few weeks until rhubarb is more readily available and the price goes down significantly. Of course, if you're lucky enough to have it growing in your own backyard, then this is a great way to use it.

Overhead of rhubarb compote in a glass jar.

Step-by-step instructions

This is a toss-everything-in-a-pan situation, and it couldn't be easier. There's no stirring or watching a pot, so sit back, relax, and let the oven do all the work.

Overhead of cut rhubarb and spices in a pan.

Step 1. Cut and trim the rhubarb into 1-2 inch pieces. Add in a single layer to a baking pan along with the sugar, orange, and spices.

Overhead of cooked, jammy rhubarb in a pan.

Step 2. Cover the pan and bake at 400℉ for 15-20 minutes until easily pierced with a fork. It should be soft (not mushy), while still holding its shape.

*These are abbreviated instructions. The full list of directions can be found in the recipe card below.

Expert tips

Discard the greens. Always cut and discard the green rhubarb leaves. These are toxic. If buying from the grocery store, they're already trimmed.
Roast the rhubarb in a single layer. It helps to caramelize the sugars.
After roasting, break up the rhubarb gently with a fork. While you can certainly make this compote smooth, it should have a little texture. The rhubarb should still hold its shape yet come apart easily when pierced.

Our testing notes (other variations you can try)

The good news is that we tested this a bunch of different ways (so you don't have to). We settled on a variation that works for ingredients that are easy to find and balances the tartness of the rhubarb.

Cardamom. We originally started with a few more cardamom pods, and although cardamom pairs so well with rhubarb, it kind of overpowered the dish. One or 2 pods work fine for a subtle flavor.
Orange liqueur. A splash of orange liquor never hurts (like in these roasted figs), but it's not something that people have lying around, so we omitted it from the final dish. Feel free to add a splash for a little boozy kick (it was good).
Lavender. Love this combo together, but you kind of get the floral note from the cardamom. You can certainly swap it out for culinary lavender.
Lemon. Personally, we think orange and rhubarb go better than lemon and rhubarb. We also tried using zest instead of juice, but the juice helps to flavor the roasting liquid, giving you a nice syrupy base.

Close-up of rhubarb compote in a white baking dish with a spoon.

Good ways to use rhubarb compote

This pretty pink sauce is meant for topping all things sweet. If you are wondering how to use up a jar, here are a few of our favorite ways:

Jenn's Signature Serve

Greek Yogurt + Rhubarb Compote + Edible Flowers

Yogurt with rhubarb compote on top in a red flowered dish.

Storage and prep

Store leftover rhubarb compote in an airtight container in the refrigerator for up to 1 week. The flavors deepen as it chills, making it even better the next day. You can also freeze it for up to 3 months, thawing it for a few hours before serving.

Kitchen questions

Do we need to peel the rhubarb before roasting?

Nope, you can cut the ends of the stalks. The skin will soften when roasting, and leaving it on helps the compote retain its vibrant pink color.

Can we make this compote with frozen rhubarb?

Yes! Frozen rhubarb works well in this roasted compote recipe. You can use it straight from frozen. Since frozen rhubarb releases a bit more liquid, the compote may be slightly looser, but it will still taste good. If needed, roast it for an extra 5 minutes uncovered at the end to help some of the liquid evaporate.

'Tis the season for fresh and bright!