Rhubarb and Berry Compote

By Pattio

The sweetness of berries plays off tart rhubarb in this lightly-spiced compote, which is great over greek yogurt.

Ingredients

• 2 lb. rhubarb, trimmed and cut into 1" pieces
• 1 lb. strawberries, hulled and halved (quartered, if large)
• 6 oz. fresh blueberries
• 3 ⁄4 cup sugar
• 1 ⁄4 tsp. kosher salt
• 1 stick cinnamon
• 1 star anise
• 1 vanilla bean, split lengthwise and seeds scraped and reserved
• Zest and juice of 1 orange
• Greek yogurt, for serving

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

1. Heat all ingredients, except yogurt, in a 4-qt. saucepan over medium heat. Cook, stirring occasionally, until berries have released their juices, and rhubarb is soft, about 10 minutes.

2. Pour into a fine strainer set over a bowl, and transfer fruit and spices to a bowl; return juices to saucepan, and bring to a boil over high heat. Reduce to a simmer, and cook until liquid is thickened and reduced by 2⁄3, about 30 minutes.

3. Pour sauce over fruit and stir to combine; let cool to room temperature. Discard whole spices, and serve over yogurt.