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Cherry Rhubarb Compote

By Denise Pare-Watson

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!

Rhubarb Inspiration | urbnspice.com

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 served atop Greek Yogurt | urbnspice.com

Cherry Rhubarb Compote served atop Greek Yogurt

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

INGREDIENTS:

  • 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)

METHOD:

  1. Place the ingredients in a saucepan over medium-low heat.
  2. Simmer slowly, stirring occasionally, until the mixture becomes thick and “jammy”.
  3. Taste for sweetness and adjust if necessary.
  4. Remove the cinnamon stick.
  5. Chill until required.

LEARNING TIPS:  

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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.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Paré-Watson

The Urbnspice Chef

 

 

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Filed Under: Breakfast Items, Condiments & Accompaniments Tagged With: Cherry, Compotes, inspiration of the day, Rhubarb

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Meet Denise – The Urbnspice Chef

Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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