Roasted Strawberry and Rhubarb Compote
Roasting the fruit caramelizes the sugars and juices, producing a rich depth of flavour and jewel-like colour. If the compote is too tart for your liking stir in a little more sugar or some honey while it is still hot.
Recipe by Claire Aldous
Photography by Manja Wachsmuth
From issue #33
Sept. 2, 2015
ingredients
500 grams strawberries
350 grams rhubarb
finely grated zest and ...
Method
Preheat the oven to 180˚C.
Hull the strawberries and halve any large ones. Cut the rhubarb into 6 cm lengths. Combine all the ingredients in a shallow baking dish that will hold them snugly. If the dish is too ...
To continue reading, login or subscribe to a digital Dish subscription.
Get 12 months of unlimited, online recipe access for$15
Subscribe
