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Technically a vegetable, rhubarb tides us over between winter fruits such as apples and pears, and summer fruits.

Baked Rhubarb Compote

"Baked rhubarb, however, stay in recognizable pieces and is juicy without being slimy. Valencia oranges are in season at the same time, and their juice and zest sweeten and temper the flavor of rhubarb." Alice Waters from Chez Panisse Fruit, on Baked Rhubarb Compote.
Course Dessert or topping.
Cuisine American
Servings 4 Servings
Author Alice Waters recipe in Chez Panisse Fruit


  • 1 pound rhubarb
  • 1 Valencia or other juice orange
  • ½ cup sugar


  1. Preheat the oven to 350 degrees F.
  2. Rinse the rhubarb under cold water and wipe dry. Trim and discard every bit of leaf and the tough inch or so at the bottom end of each stalk. Cut lengthwise into ⅓-inch-thick strips and then crosswise into 2-inch pieces. You should have about 6 cups.
  3. Grate the zest of the orange into a 9- or 10-inch nonreactive baking dish and squeeze in about 3 tablespoons of its juice. Add the rhubarb and sugar and toss everything together until the rhubarb is coated with sugar and juice.
  4. Cover and bake for 25 minutes. Remove the cover and continue baking for another 5 to 10 minutes, or until a knife slides easily into the rhubarb. Serve warm or at room temperature.