Rhubarb/blueberry compote


This recipe came after a trip to Union Square market where rhubarb (another acid fruit favorite) is in season. For my husband who is not crazy about “tartness” I usually add some strawberries towards the end of the cooking time, and he loves the combination, but this year too little sun means a delay to the start of the strawberries. So what to do: use more frozen blueberries.


1 lb rhubarb (peeled and cut into 3-inch sticks)
12 oz frozen blueberries
2 tablespoons water
2 tablespoons sugar

Yield: 4 servings


Preheat oven to 325 degrees. Use a pan large enough to cover bottom with the rhubarb sticks in one layer. Sprinkle water. Sprinkle sugar. Cover top with blueberries. Bake uncovered for 40 minutes or until the rhubarb sticks are soft. Serve warm within 10 minutes. The leftover portion is great cold…just take it out of the fridge 20 minutes or so ahead of time to bring to room temperature, and savor the flavors.