Rhubarb and Berry Compote
The sweetness of berries plays off tart rhubarb in this lightly-spiced compote, which is great over greek yogurt.
Enlarge Image Credit: Mackenzie SmithSERVES 6–8
Ingredients2 lb. rhubarb, trimmed and cut into 1" pieces
1 lb. strawberries, hulled and halved (quartered, if large)
6 oz. fresh blueberries
¾ cup sugar
¼ 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
Instructions1. 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.