Baked Brie with Berry Rhubarb Compote
Brooke Lark
Updated Jul 10, 2012
We made our savory compote with Pillsbury crescent dinner rolls, brie and pomegranate-blueberry preserves.
Baked Brie with Berry Rhubarb Compote
- Prep Time 20 min
- Total 40 min
- Servings 4
- Ingredients 11
Ingredients
- 1 tablespoon butter
- 1/2 cup finely chopped fresh rhubarb
- 1/4 cup chopped red onion
- 1/4 cup sugar
- 1/2 cup pomegranate-blueberry preserves
- 1 teaspoon finely chopped fresh thyme leaves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
- 1 package (15 oz) Brie cheese
- 1 egg, well beaten

Make With
Pillsbury Crescents
Instructions
-
Step1Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
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Step2In 8-inch skillet, melt butter over medium-high heat. Add rhubarb, onion and sugar; cook until rhubarb and onion are softened, juices evaporate and mixture thickens. Stir in preserves, thyme, ginger and cinnamon.
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Step3Spoon rhubarb mixture on top of Brie cheese.
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Step4Unroll crescent dough onto cookie sheet; press perforations to seal. Place rhubarb-topped cheese in center of dough. Gather edges of dough up and around cheese; pinch edges and top to seal.
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Step5With pastry brush, spread beaten egg over dough.
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Step6Bake 17 to 20 minutes or until dough is golden brown. Serve immediately.
Nutrition
Nutrition Facts are not available for this recipe
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