Compote is a French word for fruit stewed with sweetener. I immediately think of compote when I find fruit, especially berries, that are past their prime. Compote is a great way to utilize them and avoid waste. It’s also delicious. It can be made thinner by adding more water, making a chunky fruit sauce to serve over ice cream or pound cake. Or, keep it thicker and spoon it into dessert coupes, topping with whipped cream or ice cream. You can also vary the sweetener: use agave, honey, or maple syrup to naturally sweeten the compote without adding refined sugar. Some compote recipes include liqueur, brandy or wine. Spice it up by adding vanilla, cinnamon, ginger, cloves, or citrus zests.

I have some strawberries going south and lots of rhubarb in the garden. Time for some stewed rhubarb! Rhubarb is officially a vegetable and is a good source of fiber, vitamin K1, and is rich in antioxidants. But, don’t eat the leaves, they are toxic. Some people are put off by its distinctive sour, vegetal flavor, but with some sweetness added, it's delicious. Try this simple compote and top it off with whipped cream, vanilla ice cream, or crème fraîche. It also makes a delicious breakfast with yogurt and granola.

Rhubarb Berry Compote

Serves 4

1 lb rhubarb, about 6-8 large stalks, chopped into 1” chunks
1/2 c sugar
1⁄4 t kosher salt
Fresh or frozen strawberries, about 1 pint, sliced
Fresh or frozen raspberries or other berry, your choice, 1⁄2 pint
1 lemon, juiced
1 orange, juiced
Zest from 1 orange
1 t vanilla

Place rhubarb, sugar, salt and 1⁄3 cup water into a saucepan. Bring to a boil, then lower heat and simmer about 6 minutes, stirring occasionally, until the rhubarb softens, but isn’t completely falling apart. Remove from the heat and stir in the berries, juices, zest, and vanilla. Can be served warm or at room temperature. Can be stored in the refrigerator for up to 4 days.