![Rhubarb Compote](http://www.fustinis.com/cdn/shop/articles/20240326153229-desserts_4b8cc53f-3a66-4a32-bf2e-36adb81feb7f.jpg?v=1713296629&width=1100)
Rhubarb Compote
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Rhubarb Compote
Category
Desserts
![Image of Rhubarb Compote](https://images.getrecipekit.com/20240326153229-desserts.jpg?aspect_ratio=16:9&quality=90&)
Ingredients
- 8 cups coarsely chopped rhubarb stalks, washed and cut into 1/4" pieces
- ½ cup granulated sugar
- 1 teaspoon corn starch
- 2 tablespoon Fustini's Raspberry balsamic, plus more for finishing
Ingredients
Directions
- Heat oven to 325 degrees F. Place rhubarb on a sheet pan and toss with sugar to coat. Spread evenly and roast for 20-30 minutes or until soft when pierced with a fork. Remove from oven and allow to cool until desired temperature.
- In a medium saucepan, combine cornstarch with 1 Tbsp rhubarb/sugar juices from the roasting pan. Add in the rest of the pan juices, half of the roasted rhubarb and 2 tablespoons Fustini's Raspberry balsamic and bring to a boil. Cook mixture 5 minutes to thicken, stirring frequently. Add in the remaining roasted rhubarb and stir gently.
- When cooked through, remove from heat. Either store in the refrigerator for later use, or use warm on ice cream or another dessert as a topping.