Strawberry Rhubarb Compote

This Strawberry Rhubarb Compote, created by Beth Brown Ables and styled by Jessica Barley, was the standout of the Spring 2019 In Good Taste feature, Fresh Spring Supper. Shot at Savereign plant boutique, the plant-based dinner party in the West Village of Greenville brought together four friends and creatives: AJ Arellano, Kate Asire, Jaley Hughes and Charis JB. Look to the recipe for White Chocolate Pot de Creme to complete the above dessert.

Print Recipe

Strawberry and Rhubarb Compote

Course

Dessert, Gluten Free

Cuisine

Seasonal, Sweets

Keyword

Berry, Dessert, Early Spring, Easy Entertaining, Garnish, How to, In Good Taste, Recipe

Servings

Ingredients

• 2 cups strawberries hulled and quartered
• 3 cups rhubarb chopped into one inch pieces
• 1/4 cup honey
• sprigs fresh thyme
• 1/4 cup orange juice or white wine
• 2 strawberries
• 1/2 tsp Sea salt

Course Dessert, Gluten Free Cuisine Seasonal, Sweets Keyword Berry, Dessert, Early Spring, Easy Entertaining, Garnish, How to, In Good Taste, Recipe Servings Ingredients 2 cups strawberries hulled and quartered 3 cups rhubarb chopped into one inch pieces 1/4 cup honey sprigs fresh thyme 1/4 cup orange juice or white wine 2 strawberries 1/2 tsp Sea salt

Instructions

1. Preheat oven to 350degrees.
2. Line a rimmed baking sheet with parchment paper.
3. Combine all ingredients in a large bowl and pour onto the baking pan.
4. Roast for 45 minutes or until the fruit is softened and juice is syrupy.