Rhubarb and berry compote
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* PLUS Preparation time: 6 minutes
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.
, or 300-g pkg chopped frozen rhubarb
seedless raspberry or
, ground cardamom or anise seeds, crushed
- 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)
- 0.4 g,
- 26.6 g,
- 0.3 g,
- 6 mg.
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.