Roasted Rhubarb Compote
Dip, spread or top your favorite breakfast and dessert items with this sweet and tart syrup. Perfect for dressing up your waffles for brunch entertaining.
- 4 cups rhubarb (cut into 1/2 inch pieces)
- 1 1/2 cups fresh strawberries (cut into half)
- 1/2 cup raw cane sugar
- zest of one lemon
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- aluminum foil
Preheat oven to 375 degrees. Spray a 13 x 9 inch cake pan with nonstick spray. Add all ingredients and mix thoroughly. Cover with aluminum foil and bake for 25 minutes. Stir and return to oven for 25-30 minutes.
Remove and let cool. Store in the refrigerator in an airtight container.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.