Rhubarb Berry Compote

a Melissa photo

Can you all stand another rhubarb post??  Last one, I promise (mainly because I’m all out of rhubarb, hehe).

Rhubarb Berry Compote is one of my favourite ways to use rhubarb because you can do so many things with it, including freezing it.  I put it on my Cheerios in the morning, mix it with yogurt or cottage cheese for an afternoon snack, add it to smoothies, use it as a topping for ice cream and, I’ve even been known to use it on a peanut butter sandwich instead of jam.

I’ve also eaten it directly out of the jar with just a spoon…

another melissa photo – and frozen berries will work as well as fresh

It’s dead simple to make and you can make it with just rhubarb or add any other kind of fruit you think would work well.  I like to add strawberries and blueberries, which also gives it a gorgeous colour.

I think it would work well with plums too but they’re not in season together so if you freeze your rhubarb, that might be an interesting way to try it later in the summer.

Depending on the fruit you add, you may need to adjust your cooking times.

Rhubarb Berry Compote
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Ingredients
  • 1 cup of water
  • 1 cup of sugar
  • 3 cups of coarsely chopped rhubarb (about 1 inch pieces)
  • 1 cup of blueberries (frozen or fresh)
  • 1 cup of strawberries (frozen or fresh. If small, they can be used whole, if large, slice them in half)
  • sprinkle of cinnamon
Instructions
  1. Combine water and sugar together in a large saucepan and heat to boiling
  2. Stir in rhubarb and lower heat
  3. Allow to simmer for about 10 minutes, until rhubarb is soft and starting to become translucent.
  4. Add berries and continue cooking until mixture starts to boil again.
  5. Add a sprinkle of cinnamon if you wish
  6. Serve warm or cold
Notes
You can make straight rhubarb compote - just skip the berry steps and go straight to adding cinnamon Berries cook quickly but other fruits (such as plums) may require a longer cooking time. Sugar content can be adjusted if you find this to sweet or tangy This makes a large batch - extras can be frozen

 

Rhubarb Berry Compote with a spoonful of yogurt

Rhubarbe Berry Compote with Yogurt

Food Photography Tips

I mentioned a while back that I wanted to get back to photos that are more “me” and Image 1 and 2 are definitely more along those lines: very bright colours, often primary shades with lots of contrast.

These photos were also taken a few weeks ago when I was still struggling with my new macro lens.  I think now I could have improved on them 20 fold.

 

6 Responses to Rhubarb Berry Compote

  1. Michelle June 5, 2011 at 3:53 PM #

    Wow, I love these pictures, they’re so beautiful. I love vivid, colourful pictures too, Melissa, and from what I know of you, these are very ‘you’!

    And I am definitely going to try out this compote. Quick question, do you think I could can/ bottle this compote instead of freezing? We’ve just planted rhubarb, so its not going to be for this year, but I did get some gorgeous strawberries. I’ve frozen them, and I can get rhubarb from the farmer’s market.

    Thanks :-)

    • Melissa June 5, 2011 at 3:57 PM #

      hmmm… i’m no canning expert. It scares me. Always afraid I’m going to create botulism in a jar! But, it’s really no different than jam – just runnier, so I don’t see why it wouldn’t work. It’s probably worth trying a small test batch.

  2. Sawsan@ chef in disguise June 6, 2011 at 12:10 PM #

    I came across your blog while searching for photography tips and I have to say I love it..
    Your pictures are amazing..I really enjoyed reading your post on the food photography rut..
    I am still new to photography and working hard to find “me” style

    • Melissa June 11, 2011 at 8:58 AM #

      thank you! I’m glad you stopped by. :)

  3. Mardi@eatlivetravelwrite June 11, 2011 at 5:15 AM #

    Hmm. I am not fan of rhubarb at all but have some in my house for a Dorie recipe this weekend. I think I might save a little to make this because I can definitely get behind something with blueberries in it too. Maybe this is the recipe to make me change my mind.
    PS: Love “your” style!

    • Melissa June 11, 2011 at 8:57 AM #

      you can easily adjust the content of the rhubarb down and up the amount of berries if you want. You might want to adjust the sugar ratio because more berries will make it sweeter.

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