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Saturday, June 5, 2010

Rhubarb Raspberry Compote

Rhubarb was plentiful this morning at the farmer's market so I made it into a compote. When the weather warms up, cool desserts taste great. Make this easy compote ahead and chill it for several hours so you can serve it cold.

I used frozen raspberries because fresh ones are not yet in season. If you prefer, fresh strawberries are in season and would work wonderfully here. But unless I have an abundance of local, organic berries, I always opt to eat them fresh so I can fully appreciate their flavor, rather than cook them with other ingredients.

You could also skip the berries – rhubarb apple compote is a winner too – but I love the bright color and sweet-tart flavor they contribute.

2 cups chopped rhubarb, about 7 slender stalks
3 cups chopped apple, skin intact, Cortland or other, about 2 medium apples
¼ cup water
1 cup frozen raspberries, thawed, with juices
2 to 3 tbsp local honey

To garnish: (optional)
Organic cream, whipped and unsweetened
Organic plain whole milk Greek yogurt

Chop the apples and rhubarb stalks into pieces of similar size, about 1 cm chunks. Add them to a saucepan with the water. Cover and simmer over low heat until soft and saucy, about 15 minutes, stirring occasionally. Remove the pan from the heat and stir in the berries and honey. Cover and cool to room temperature.

Taste and adjust seasoning if necessary, adding a bit more honey a small pinch of sea salt if desired. Transfer to a serving dish, cover and chill in the fridge for several hours.

Serve cold as is or top each serving with a dollop of freshly whipped cream or a spoonful of Greek yogurt. Or, serve it as a fruit topping with a bowl of regular whole milk plain yogurt.

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