Home | Veggie Table - Show #51

Veggie Table - Show #51

Berry & Rhubarb Compote

• 1 cup (250 mL) -- Dry red wine (eg. Beaujolais)
• 1 cup (250 mL) -- Cranberry juice
• 1 - 12 oz (300 g) -- Jar of strawberry jam
• ¼ cup (50 mL) -- Sugar
• 2 lbs (1 kg) -- Rhubarb stalks, cut into 1" pieces
• 1 -- Small bunch fresh mint, tied together (plus more for garnish)
• 2 cups (500 mL) -- Blackberries, blueberries or small strawberries
• For serving? Sour cream

In a large heavy bottom saucepan combine the wine, cranberry juice, jam and sugar. Bring to a boil over high heat, stirring occasionally. Lower heat and simmer until mixture is reduced to 1 ¼ cups (about 15 minutes). Add rhubarb and bunch of mint. Cool over moderate heat without stirring until rhubarb is tender ( 7 to 10 minutes) and discard the mint. Transfer rhubarb to a large heatproof bowl and fold in the berries. Let cool. Cover and refrigerate until cool. Spoon into parfait glasses or shallow soup plates. Garnish each dish with a dollop of sour cream and sprig of mint. Serve with butter cookies or biscotti or pound cake.