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Jar of Roasted Strawberry Rhubarb Compote with a spoon next to strawberries.

Roasted Strawberry Rhubarb Compote

A simple roasted fruit compote featuring strawberries and rhubarb. Perfect on oatmeal, toast, ice cream....just about anything!
5 from 2 votes
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Course: sauce
Cuisine: Nordic, Scandinavian
Keyword: how to make compote, rhubarb compote recipe, roasted strawberries, strawberry compote recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12 servings (1 and a ½ cups
Calories: 49kcal
Author: Kristi


  • 1 pound fresh strawberries hulled and halved if small, quartered if large
  • 2 cups chopped rhubarb stalks fresh or frozen
  • ½ cup granulated sugar
  • ¼ cup water
  • Pinch of salt
  • ½ vanilla bean


  • Preheat oven to 375 degrees.
  • Combine all ingredients except vanilla bean in a 9 x 13 baking dish.
  • Using a small knife, slice down one side of the vanilla bean lengthwise so that it opens like a book.  Using the back of the knife, scrape the black seeds from the inside of the split vanilla bean pod and place in the baking dish.  Add the pod as well.
  • Stir everything together.  Roast for 20 minutes. Remove from oven and stir mixture.  Return to the oven and roast for another 20 minutes or until fruit is bubbly, extremely soft and falling apart.
  • Remove the vanilla bean pod.  Using a potato masher or the back of a fork, lightly mash the fruit mixture until it is a jam-like consistency.  Allow to cool. Store in an air-tight container in the refrigerator for up to 2 weeks.


Calories: 49kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 116mg | Fiber: 1g | Sugar: 10g | Vitamin A: 25IU | Vitamin C: 24mg | Calcium: 24mg | Iron: 1mg