Rhubarb and Berry Compote

Name: Rhubarb and Berry Compote
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 2 lb. rhubarb, trimmed and cut into 1" pieces; 1 lb. strawberries, hulled and halved (quartered, if large); 6 oz. fresh blueberries; 3 ⁄ 4 cup sugar; 1 ⁄ 4 tsp. kosher salt; 1 stick cinnamon; 1 star anise; 1 vanilla bean, split lengthwise and seeds scraped and reserved; Zest and juice of 1 orange; Greek yogurt, for serving

Serves
serves 6-8

The sweetness of berries plays off tart rhubarb in this lightly-spiced compote, which is great over greek yogurt.

Ingredients

2 lb. rhubarb, trimmed and cut into 1" pieces
1 lb. strawberries, hulled and halved (quartered, if large)
6 oz. fresh blueberries
³⁄₄ cup sugar
¹⁄₄ tsp. kosher salt
1 stick cinnamon
1 star anise
1 vanilla bean, split lengthwise and seeds scraped and reserved
Zest and juice of 1 orange
Greek yogurt, for serving

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Instructions

Step 1

Heat all ingredients, except yogurt, in a 4-qt. saucepan over medium heat. Cook, stirring occasionally, until berries have released their juices, and rhubarb is soft, about 10 minutes.

Step 2

Pour into a fine strainer set over a bowl, and transfer fruit and spices to a bowl; return juices to saucepan, and bring to a boil over high heat. Reduce to a simmer, and cook until liquid is thickened and reduced by 2⁄3, about 30 minutes.

Step 3

Pour sauce over fruit and stir to combine; let cool to room temperature. Discard whole spices, and serve over yogurt.

Heat all ingredients, except yogurt, in a 4-qt. saucepan over medium heat. Cook, stirring occasionally, until berries have released their juices, and rhubarb is soft, about 10 minutes.
Pour into a fine strainer set over a bowl, and transfer fruit and spices to a bowl; return juices to saucepan, and bring to a boil over high heat. Reduce to a simmer, and cook until liquid is thickened and reduced by 2⁄3, about 30 minutes.
Pour sauce over fruit and stir to combine; let cool to room temperature. Discard whole spices, and serve over yogurt.