Roasted Rhubarb Compote for Blue Bunny® Vanilla Ice Cream

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Hellooooo, springtime!  Ok, that might be a little optomistic for some of you in the more northern regions, but here in Phoenix, spring has sprung, and then some.  And when I think spring, I think RHUBARB!

I love rhubarb.  Love it so, so much.  I've made stewed rhubarb plenty of times, but I'd seen a mention of roasted rhubarb on the BBC, and was intrigued.  I knew I had to try it, and that the warm, roasted rhubarb compote would be the perfect complement to my favorite Blue Bunny® Homemade Vanilla ice cream.  Oh yeah, it's definitely ice cream season here.  Who am I kidding?  It's always ice cream season for me, no matter how cold it is! 

 I am absolutely loving Blue Bunny®'s new clear containers!  The swirls and colors of the different flavors are so pretty, and I can see at a glance how much is left in the container.  That's important when negotiating flavor choices with my two daughters.

Walmart had a great selection of Blue Bunny® ice cream--and everyone else in the store must have thought so too, because it was clearly a popular item!  

Rhubarb can be tricky to find, but it's absolutely worth the search.  I buy pounds and pounds when it's in season in the springtime, and cut and freeze it for use throughout the entire year.  

Roasted Rhubarb Compote Recipe:

  • 1 pound rhubarb, cut into slices
  • 1/2 cup sugar

Cut the stalks of rhubarb into slices.  Coat with the half cup of sugar, and place in a 9x13 pan.  Cover the pan with aluminum foil.

Bake for 30 minutes, covered, at 350 degrees.  Remove foil cover and bake for another 20 minutes.

The rhubarb will be incredibly tender, and will have released a lot of amazingly delicious liquid.   I love how roasting the rhubarb allows some of it to keep its shape when spooned over the ice cream, but it's so incredibly tender that it falls apart just like a stewed rhubarb sauce when you taste it.  Perfection in both taste and presentation.

 If there's a little too much liquid in the compote after it's done cooking, you can pour some of it off.  But don't throw it away--this stuff is liquid gold, and is absolutely amazing in cocktails and homemade sodas.

Spoon the warm rhubarb compote over the rich, creamy vanilla ice cream, and enjoy.  This, my friends, is what spring tastes like: cool and warm at the same time, bright, fresh, and bursting with flavor and life.  

What flavor do you think of when you think of springtime?


Nicole Wills, creator of Tikkido