Cherry Rhubarb Compote
Created by Chef Emily CaseyCourse: Desserts
Season(s): Summer
Ingredients
- 1 tablespoon sugar
- 1 shallot, minced
- 1/2 pound rhubarb, chopped
- 1 pint cherries, halved and pitted
- 1/2 cup liquid (water, stock or apple or cherry juice)
- dash of salt
- 1/4 cup sugar, or more to taste
- squeeze of lemon juice
- mint or basil for garnish
- freshly ground black pepper
Instructions
Heat the butter in a sauce pan over medium-low heat. Add the shallot and sauté until translucent. Add the rhubarb, cherries, and dash of salt. Stir to mix. Add liquid and bring to a simmer. Allow to simmer gently until rhubarb is soft, adding more liquid if mixture seems too dry. Add sugar, then let simmer one minute. Taste. Add more sugar if necessary, and a squeeze of lemon. Mixture should be thick and sweet-sour in flavor. Top with a grind or two of fresh pepper. Garnish with chopped basil or mint. Serve on top of toast spread with cream cheese or goat cheese. Also enjoy with grilled duck or pork.
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