By Greg Lofts and Sarah Carey Updated on April 13, 2021
Prep Time: 15 mins
Total Time: 45 mins
Yield: 2 Cups
Ingredients
- 12 ounces rhubarb, cut into 3-inch lengths (halved if thick)
- 8 ounces fresh or frozen sour cherries (about 2 cups), defrosted if frozen, pitted or left on stems if desired
- 3 strips orange zest (each about 3 inches long and ½ inch wide)
- ½ cup sugar
- ½ teaspoon kosher salt
- 2 teaspoons distilled white vinegar
- 2 cardamom pods, crushed
- 2 tablespoons orange juice
Directions
- Preheat oven to 425°F. Toss rhubarb and cherries with orange zest and juice, sugar, salt, vinegar, and cardamom. Spread mixture in a single layer in a 9-by-13-inch baking dish or a 9-by-12 1/2-inch rimmed baking sheet (quarter sheet pan). Roast until softened and juicy, about 20 minutes. Let stand 5 minutes.
- Using a spatula, carefully transfer rhubarb and cherries to a shallow dish. Pour juices from baking dish into a small saucepan; boil until reduced and thickened slightly, about 2 minutes. Pour over rhubarb. Serve warm or at room temperature, or refrigerate in an airtight container up to 1 week.
Originally appeared: Martha Stewart Living, May 2021