Rhubarb & Berries Compote
Recipe created by Angela Packard
Makes: 1 cup
Ingredients:
1-1/2 cup rhubarb diced
1 cup organic raspberries
1 cup organic strawberries diced
½ cup light brown sugar
1/8 tsp sea salt
Method:
- Add all ingredients to a medium saucepan.
- Stir with wooden spoon and let sit for 10 minutes to allow fruit to release their juices.
- Turn heat to medium and bring to a light boil for a few minutes.
- Turn heat to low and allow to simmer while stirring occasionally for 20 minutes. Fruit will soften and mixture will begin to thicken.
- Remove from heat and allow to cool for 30 minutes. Mixture will further thicken.
- Place mixture in glass jars and store in the refrigerator for up to a week.
Spoon onto cheesecake, pancakes, ice cream or buttered sourdough toast
*Try this recipe over cheesecake with Cold Country’s Rock Legend sparkling wine*