Rhubarb and berry compote
0
- Total Time21 min
- Makes2 -1/2 cups
© Royalty-Free/Masterfile
Rhubarb is a sure sign of spring. While we love it baked into pies and tarts, a juicy compote is unbeatable, especially when mixed with sweet berries. Spoon over quality vanilla ice cream for a refreshing dinner finale.
Ingredients
3 cups chopped fresh rhubarb, or 300-g pkg chopped frozen rhubarb
1/4 cup granulated sugar
1/4 cup seedless raspberry or strawberry jam
2 tbsp orange liqueur
1/2 tsp ground ginger
1/4 tsp cinnamon, ground cardamom or anise seeds, crushed
1/2 pint strawberries
Instructions
If using frozen rhubarb, do not thaw. If using fresh rhubarb, slice into 1-inch (2.5-cm) pieces. Place in a large saucepan. Stir in sugar, jam, liqueur, ginger and cinnamon. Add 1/4 cup (50 mL) water if using fresh rhubarb. Stir often over medium heat until sugar dissolves and jam is melted, 2 to 3 minutes. Bring to a boil, stirring often, then reduce heat to low. Cover and simmer until softened, about 8 minutes. Stir often.
Meanwhile, hull strawberries. Slice into quarters. Once rhubarb has simmered 8 minutes, stir in strawberries. Increase heat to medium. Cover and simmer until berries have softened a little, about 3 minutes. Remove from heat and set aside, uncovered. Compote thickens as it cools. Great warm or at room temperature. It will keep well, covered and refrigerated, up to 3 days.
Nutrition (per serving)
Calories 111, Protein 0.4g, Carbohydrates 26.6g, Fat 0.3g, Sodium 6mg.
Crushing anise seeds
Place 1/4 tsp (1 mL) seeds in a resealable plastic bag. Close top. Set on counter. Using bottom of a small saucepan or rolling pin, grind until coarsely crushed.
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