Inspiration comes in so many ways when surrounded by beautiful Okanagan produce just begging to be made into something wonderful. Cherry Rhubarb Compote seemed to be the perfect accompaniment to many desserts, including a topping for simple Creme Brulee, Baked Rice Pudding, Earl Grey Chiffon Mini Cakes, or simply served with creamy Greek yogurt.
I made the compote from cherries and rhubarb from my daughter’s own yard. Look at how spectacular this gorgeous produce is!
I also hide my packages of prepared rhubarb away under the boring things in the freezer so that no one will find them.
This Cherry Rhubarb Compote is my new favourite compote. I am very familiar with making compotes, as making confitures, jellies, chutneys and compotes are part of my semi-retirement activity.
Cherry Rhubarb Compote
CHEF TALK: Compotes are quite easy to make. They do not require the amount of sugar that jams or jellies need to set. They are basically cooked until thickened using the pectin that naturally occurs in the fruit.
CHEF TIP: I start with the smaller amount of sugar stated in the recipe and adjust by adding additional sugar, if necessary, at the end of the cooking time, after the juices have reduced and the flavours have condensed. Use compotes for breakfast with your morning yogurt and toast, or they are just as lovely with a cheese plate with any mild cheese. The compote freezes well
- 3 cups finely diced rhubarb
- 3 cups pitted cherries (I used bing cherries, however, you can use sour cherries and adjust the sweetness to taste)
- 1 medium-sized cinnamon stick
- 1 teaspoon orange zest
- 1/2 cup – 1 cup granulated sugar (adjust to taste, if necessary)
- Place the ingredients in a saucepan over medium-low heat.
- Simmer slowly, stirring occasionally, until the mixture becomes thick and “jammy”.
- Taste for sweetness and adjust if necessary.
- Remove the cinnamon stick.
- Chill until required.
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As always, if you give this recipe for Cherry Rhubarb Compote a try, please come back and leave me a comment below with your feedback.
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