Girls’ Night in 5 – Roasted Strawberry Rhubarb Compote a la Mode
Girls’ Night in 5 is a monthly “how-to” series containing Girls’ Night friendly recipes with 5 or fewer ingredients and no more than 5 minutes of active prep! This series is part of my mission to simplify entertaining to encourage readers to invest in their community through hosting and loving people well.
Spring time goes with rhubarb like April Showers and May flowers. Seattle usually extends the month designated for showers a bit longer than preferable. Still the farmers market and the co-op where I buy most of my produce are teeming with locally grown, long, tart rhubarb stalks.
Living in Seattle, rhubarb is my metaphorical rainbow or olive branch. Its a sign that the torrential downpour will stop soon (or eventually) and warmer, dryer weather will follow. For me, Its the first local produce that starts to hint at summer!
It would only seem fitting to serve a roasted strawberry and rhubarb compote at girls’ night this month. Also, I need to know there is a light at the end of this VERY, VERY rainy tunnel!! In the past when people would ask if Seattle is really as gray and wet as people say? I would always say no! But this year, I say, “YES, its worse!” I may be attempting to use rhubarb as a form of therapy, and, if this compote is any indication, it’s working in a placebo effect kind of way.
This tart and sweet oven-roasted compote is the perfect topping for a scoop of vanilla ice-cream with a few toasted, sliced almonds on top for a bit of crunch! As with all girls’ night in 5 recipes, its 5 ingredients and no more than 5 minutes of prep while still being full of flavor! My 5 ingredients are:
- vanilla ice cream
- toasted sliced almonds
The compote is made by slicing the strawberries and rhubarb, stirring in the sugar, letting mixture sit while the juices ooze out, and finally, roasting it up until the juices are syrupy and the fruit is tender. Serving it warm over ice-cream or store it in a jar to be warmed and served later. Either way, roasted strawberry rhubarb compote is a big win on girls night.
Wine pairing suggestion: Because the dessert is a mixture of sweet and tart, I suggest a dry bubbly wine pairing! I suggest a dry, bubbly rose. Or if you prefer to go with a more traditional pairing, stick with an un-oaked dry, white wine like a riesling. But be warned, even less sweet rieslings are still quite sweet, so this pairing might be too sweet for some palates.
- 1 lb. rhubarb, ends trimmed, sliced into 1/2" thick pieces
- 1 lb. strawberries, halved and each half quartered lengthwise
- 1 cup sugar
- vanilla icecream, for serving
- toasted sliced almonds, for serving
Preheat oven to 350 degrees.
In a large mixing bowl, combine rhubarb, strawberries, and sugar, stir and allow to sit for 10 minutes for the juices to release. Transfer to baking sheet and bake for 10 minutes, then give a stir and bake for 10 minutes more. Stir one more time and bake for additional 5 minutes or until the fruit is tender and the juices are syrupy.
Serve warm over ice-cream and top with toasted sliced almonds for some crunch. Or store the compote in a glass jar with lid until ready to re-heat and serve.