Charred Rhubarb Compote

  • Serves

    serves 10-12

  • Cook

    1 hour 30 minutes


Rhubarb gets a smoky makeover when broiled briefly before being cooked down into a jammy compote. Use it as a topping for this rich strawberry cheesecake or drizzle on ice cream.


  • 1 12 lb. rhubarb, trimmed and sliced 1/4" thick
  • 1 12 cups sugar
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 2 tbsp. fresh lemon juice


Step 1

Heat oven broiler. Arrange rhubarb in a single layer on a greased, foil-lined baking sheet; broil until slightly charred, 6–8 minutes, and transfer to a 4-qt. saucepan. Add sugar and vanilla bean and seeds; cook over medium-low until rhubarb breaks down and sauce thickens to a jam-like consistency, about 30 minutes. Stir in lemon juice; let cool and discard vanilla bean.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.