Rhubarb Berry Compote

It has been very sunny and warm recently, and on weekends like that I just love being able to eat breakfast in the backyard (or back garden). There is something totally relaxing about being able enjoy fresh coffee, a newspaper, and breakfast. Some days, it feels like a toast day, other days cereal. After a recent trip to Austria, I’ve become a big fan of continental breakfasts and muesli and granola. Especially when teamed with thick yogurt, and some type of a compote.

‘Rhubarb Berry Compote – Love it with breakfast, gobble it with ice cream or over a some cake.’

So, when I visited my local farmer’s market and they were selling fresh local rhubarb. It reminded me so much of having the stuff growing in our back yard in Nova Scotia. Sure, I felt like making a apple rhubarb pie, but the need to be healthy has been weighing on me so instead I bought it to turn into a muesli topping. Not least because most compotes you by in stores are loaded with extra sugar, more like a jam.

Indulging in my passion for all things tart, I took the rhubarb home and got started. The resulting rhubarb berry compote is slightly sour brilliance.

Chop the barb and toss into a heavy pot. At the same time peel and chop two slightly sweet apples (I humbly suggest Jazz apples), and chuck them in too. Finally, add the red berries, lemon zest and a bit of sugar. If you like it sweeter, add a bit more sugar.
Toss it in a pot, turn it on low, let the fruit break down and cool. Add water if too thick. A squeeze of lemon juice helps the acidity level. It will disappear quickly. Love it with breakfast, gobble it with ice cream or over a some cake. I topped it on some granola, with thick skyr. Delicious.

Rhubarb Berry Compote

Matt

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Ingredients

  

• 5 cups Diced rhubarb
• 2 Sliced and diced peeled apples
• 1 cup red berries - red currants raspberries, maybe a blackberry or two
• ⅓ cup Sugar
• ½ cup Water
• Lemon juice to taste
• Zest of one lemon

Instructions

 

• Clean all fruit, chop the rhubarb and place all fruit and zest into a thick pot. Sprinkle over sugar. Slowly heat, stirring occasionally. Let the fruit break down and become syrupy. If too thick add some of the water to thin.
• When broken down, let cool and add the lemon juice. Store in the fridge, use within a few days. Great with granola and muesli

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