Rhubarb and Berry Compote

Rhubarb and Berry Compote
Rhubarb and Berry Compote
Mackenzie Smith

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

Rhubarb and Berry Compote
The sweetness of berries plays off tart rhubarb in this lightly-spiced compote, which is great over greek yogurt.
Yield: serves 6-8

Ingredients

  • 2 lb. rhubarb, trimmed and cut into 1" pieces
  • 1 lb. strawberries, hulled and halved (quartered, if large)
  • 6 oz. fresh blueberries
  • 34 cup sugar
  • 14 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

Instructions

  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 23, about 30 minutes.
  3. Pour sauce over fruit and stir to combine; let cool to room temperature. Discard whole spices, and serve over yogurt.