Rhubarb and berry compote

By franny-2

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 Easter dinner finale.

Ingredients

• 300 * 300 g pkg chopped frozen or 3 cups (750 mL) chopped fresh rhubarb
• 1/4 * 1/4 cup (50 mL) granulated sugar
• 1/4 * 1/4 cup (50 mL) seedless strawberry or raspberry jam
• 2 * 2 tbsp (30 mL) orange-flavoured liqueur
• 1/2 * 1/2 tsp (2 mL) ground ginger
• 1/4 * 1/4 tsp (1 mL) cinnamon or ground cardamom or anise seeds, crushed
• 1/2 * 1/2 pint strawberries

Details

Servings 3

Preparation

Step 1

1. 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.

2. 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.