This baked brie with rhubarb compote is one of those appetizers that looks super fancy but is secretly really easy. It’s warm, gooey, sweet, tangy, and perfect with a cracker or piece of crusty bread. Brie is buttery and rich on its own, but that tart rhubarb compote on top? Next level.
💛 Why I Love This Recipe
I first made this for a spring dinner party and didn’t expect it to be the thing everyone talked about. It’s got that perfect sweet-savory vibe and feels like something you’d order at a wine bar. The rhubarb compote comes together quickly and is a great way to use extra rhubarb without making pie.
Here’s why this one’s a keeper:
- 🍓 The compote is tart, sweet, and beautifully rosy
- 🧀 Brie gets melty and rich in the oven
- 🥖 Great with crackers, crostini, or even fresh fruit
- 🍷 Pairs well with wine or bubbly
- 💡 The compote keeps well—use it on toast or meat later!
⏱️ Time & Servings
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Servings: 6
📊 Exact Macros (Per Serving – 1/6 wheel + topping)
- Calories: 210
- Protein: 6g
- Fat: 16g
- Carbs: 11g
- Fiber: 1g
- Sugar: 8g
🔬 Why This Recipe Works (Quick Science)
- Brie has a high fat content, so it melts into a creamy, gooey center when baked.
- Rhubarb is naturally tart, and when it simmers with sugar, it breaks down into a soft, jammy topping.
- The balance of acidity and richness keeps this dish from feeling too heavy.
🛒 Ingredients
- 1 wheel brie cheese (about 8 oz)
- 1 cup fresh rhubarb, chopped
- 2 tbsp honey
- 1 tbsp brown sugar
- 1 tsp lemon juice
- ¼ tsp ground ginger (optional)
- Pinch of salt
- Optional: fresh thyme for garnish
👨🍳 How to Make Baked Brie with Rhubarb Compote
1. Chop the Rhubarb
Chop the rhubarb into small ½-inch pieces.
2. Simmer the Compote
In a small saucepan, combine rhubarb, honey, brown sugar, lemon juice, ginger, and salt. Simmer over medium heat for 10–12 minutes, until it breaks down into a thick compote.
3. Prep the Brie
Place the brie on parchment paper on a small baking dish or cast iron pan.
4. Bake the Brie
Bake at 375°F (190°C) for 12–15 minutes, until the center is soft and gooey.
5. Spoon on the Compote
Carefully remove from the oven and spoon the warm rhubarb compote over the top. Garnish with thyme if using.
🍽️ What to Serve With
- Crackers or crostini
- Fresh apple or pear slices
- Toasted sourdough
- A light salad on the side
- Chilled rosé or sparkling wine
🧾 Meal Plan Ideas
- Brunch platter with fruit, nuts, and pastries
- Appetizer for wine night
- Spread for grilled chicken or pork
- Slather on toast or flatbread with arugula
⚠️ Common Mistakes to Avoid
- Overbaking the brie: It can burst and lose structure—keep it under 15 minutes
- Skipping the parchment paper: Makes cleanup way easier
- Using underripe rhubarb: You want it bright and firm, not soft
- Serving it too hot: Let it rest a few minutes so it’s gooey, not runny
❓ FAQ
Can I use frozen rhubarb?
Yes! Thaw and drain it first, then use as directed.
Can I make the compote ahead?
Definitely—store it in the fridge for up to a week.
What if I don’t like ginger?
Leave it out or swap for cinnamon.
Can I wrap the brie in pastry?
Sure can! Use puff pastry and bake an extra 10 minutes or until golden.
How do I reheat leftovers?
Pop in the oven at 300°F for 10 minutes or microwave gently.
✨ Final Thoughts
This Baked Brie with Rhubarb Compote is elegant but simple—the perfect blend of creamy, tangy, and sweet. Whether you’re making it for a holiday spread, a date night at home, or just because you’ve got brie and rhubarb on hand, it’s a guaranteed hit.
Let me know how it turns out and tag your creation—I’d love to see it!