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Very easy to make tangy sweet compote that pairing two delicious fruits roasted to full flavor.


After making Rhubarb Berry Crumble, I wished I could bought some more rhubarb to make as many recipes as I can. It was my first use of rhubarb. Frankly, it’s not known in middle east and it’s new to me that I never taste it before.

Last week, I was lucky to come by some pretty bunch of rhubarb. This time I will not waste the opportunity, so I took the whole stack (honestly, I left 1 or 2 sticks in case somebody was craving it like me).


The rhubarb is well known in it’s low calorie content and high fiber, makes it perfect for weight loss diet. It can be used as a strong laxative, most often taken to treat constipation. Rich in several B-complex vitamins such as folates, riboflavin, niacin. Red color stalks contain more vitamin A than in the green varieties, vitamin A is a powerful natural anti-oxidant and is required by the body for maintaining the integrity of skin and mucus membranes. rhubarb stalks also provide good amounts of vitamin-K, which has established role in the treatment of Alzheimer’s disease. It also contain many other vitamins and minerals, calsium and potasium.


Rhubarb is not only a pie plant. Yes,it makes a devine pie filling, that is soft and delectable once baked. It’s tart taste makes it perfect also in many savory dishes too. Beside sweet tarts and juices, it also makes a delicious sweet and sour jam, top it on your choice of bread with some cream or butter and enjoy. Use it as a healthy natural sauce to top on ice cream and cakes, it makes a perfect breakfast mate though if you top it on pancakes and waffles.

This time I want to try roasting the rhubarb, preserving the intensity of it’s flavor. Paired it with strawberry to inhance more beautiful pink color. Adding rosewater to enhance more flavors in it, the result is the most adorable pleasant jam i have ever made.


Roasted rhubarb and strawberry compote

1 pound fresh rhubarb, cut into 1 inch slices
1/2 pound fresh strawberries, sliced or chopped
3/4 cup sugar
1 teaspoon rose water

Preheat the oven at 400 f. Toss the rhubarb with the sliced strawberries, rose water, and sugar in a baking dish and roast for half an hour.
Once the dish comes out of the oven, mash it all up with a potato masher and let it cool (it gets thicker as it cools).

strawberry rhubarb compote1


وما هو معروف بالعربيه نبات الراوند Rhubarb
نبات صيفي يعتبر من فصيلة الفواكه لاستعماله كتيرا في اطباق الحلويات ومصاحبا لكثير من الفواكه في استعماله
يحتوي على نسبة حموضه عاليه لهذا يكثر استعماله في اطباق الحلويات والفطائر المحلاه والعصائر والمربيات
تعتبر الاوراق سامه وما ياخد منه للاستعمال فقط السيقان
من فوائده انه يحتوي على نسب من الفيتامينات والملينات القابضه يستعمل لعلاج حالات الامساك ومغلي الراوند يستعمل
كمنشط للمعده
كما انها تستعمل في الحميات الغذائيه حيث يقال انها تخفف من نسبة الجلوكوز بالدم

مربى الرواند والفراوله المشوي

حوالي ١/٢ كيلو من الراوند مقطع بطول ١ انش
٢٠٠ غرام من الفراوله الطازجه مقطعه ارباع
٣/٤ كوب من السكر
١ ملعقه صغيره ماء الورد

يحمى الفرن على ٤٠٠ ف
في صينية الفرن، تخلط جميع المقادير جيداً
توضع بالفرن لتخبز لمدة ١/٢ ساعه
باستعمال هراسة البطاطا يسحق المزيج لكي يصبح قوامه انعم
يعبأ بمرتبانات معقمه ويحفظ بالتلاجه للاستعمال