Red Wine Roasted-Rhubarb Compote Recipe

Photograph: Canal House

Why It Works

  • Wine adds much more flavor to rhubarb than water.
  • Roasting (without stirring) keeps the rhubarb pieces whole.

An easy spring compote of rhubarb, cooked in wine with sugar and vanilla until tender. By roasting chunks of rhubarb in the oven, without stirring as they cook, we keep the pieces whole, bathed in a fragrant syrup. It's perfect on its own, with yogurt or whipped cream, or spooned over cake.

Recipe Facts

Active: 15 mins
Total: 60 mins
Serves: 8 servings
Makes: 4 cups

Rate & Comment


  • 1 vanilla bean, split, seeds scraped

  • 1/2 cup sugar (3 1/2 ounces; 100g)

  • 2 pounds (1kg) rhubarb, ends trimmed, stalks cut into 2-inch pieces

  • 1/2 cup (120ml) red or white wine (see note)


  1. Preheat oven to 350°F (180°C). In a small bowl, combine vanilla seeds and sugar; reserve vanilla pod for another use. Using your fingers, work vanilla into sugar until evenly distributed. In a large bowl, combine vanilla/sugar with rhubarb pieces and toss well. Transfer mixture to a 10-cup baking dish and pour in wine.

  2. Roast rhubarb until very tender, about 30 minutes; avoid stirring as it cooks, which would break the rhubarb down into mush.

  3. Set aside until cooled to room temperature. Transfer rhubarb pieces and syrup to a container, cover, and refrigerate. Serve rhubarb and its syrup alone or with plain yogurt, a dollop of whipped cream, or a scoop of vanilla ice cream. It is also delicious spooned over a slice of pound cake.


You can also use dry white wine in this recipe.

Special Equipment

10-cup baking dish

This Recipe Appears In

Nutrition Facts (per serving)
85 Calories
0g Fat
18g Carbs
1g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 85
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 7%
Total Sugars 14g
Protein 1g
Vitamin C 9mg 45%
Calcium 99mg 8%
Iron 0mg 2%
Potassium 338mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)