Easy Oven Baked Fruit Compote with Rhubarb, Strawberries & Maple Syrup
Easy oven baked fruit compote made with rhubarb, strawberries, maple syrup, and citrus zest. This zero waste recipe is vegan, healthy, and perfect for spring. Use up soft fruit and serve over yogurt, pancakes, or ice cream.
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Equipment
- small or medium roasting dish
Ingredients
- 2½ cups mixed chopped rhubarb and strawberries
- ⅓ cup maple syrup
- zest of 1 orange (finely grated)
Instructions
Prep the fruit:
- Preheat the oven to 175°C (350°F). Wash and hull the strawberries, then chop into small, bite-sized pieces. Trim and dice the rhubarb to roughly the same size.
Add zest and maple syrup:
- Finely grate the zest of a washed organic orange over the fruit. Pour in the maple syrup and stir until everything is evenly coated.
Bake:
- Cover the baking dish tightly with foil and bake for 30 minutes. Carefully lift a corner of the foil and check the rhubarb with a fork—if it’s not tender yet, re-cover and continue baking until soft.
Cool:
- Once tender, remove the dish from the oven and let it cool completely, covered. Transfer to the fridge once it reaches room temperature.
Serve:
- Spoon the compote over yogurt, ice cream, or cottage cheese. Store any leftover syrup separately—it’s delicious on pancakes or swirled into sparkling water.
Notes
- Use a baking dish that fits your fruit with room for foil to cover without touching.
- Fresh lemon or lime zest works best—skip dried if you can.
- This recipe is a flexible formula: swap in berries (strawberries, blueberries, blackberries) or stone fruits (peaches, plums, cherries, apricots).
- Cover to keep fruit juicy; baking uncovered is fine for berries/stone fruits but dries out rhubarb.
- Keeps up to 2 weeks in the fridge, especially if submerged in syrup.
- Optional: add cinnamon, cardamom, or vanilla for extra flavor.
Servings: 4
Calories: 91kcal