Baked Brie With Berry Rhubarb Compote Recipe

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

Preparation

Heat oven to 400°F. Line cookie sheet with cooking parchment paper.

In 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.

Spoon rhubarb mixture on top of Brie cheese.

Unroll 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.

With pastry brush, spread beaten egg over dough.

Bake 17 to 20 minutes or until dough is golden brown. Serve immediately.

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