Rhubarb and Berry Compote
The sweetness of berries plays off tart rhubarb in this lightly-spiced compote, which is great over greek yogurt.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Fine-mesh sieve
- Microplane
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 2 lb. rhubarb, trimmed and cut into 1" pieces
- 1 lb. strawberries, hulled and halved (quartered, if large)
- 6 oz. fresh blueberries
- 3⁄4 cup sugar
- 1⁄4 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
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