Cherry Berry Rhubarb Compote
My Korean Bush Cherry gave me about a cup of fruit this year, and I had wondered what to do with them. They’re quite tart, but surprisingly has a bit of sweetness behind them, so I thought I’d prepare a compote with the rhubarb from my garden which have exploded, and some leftover raspberries from last year (I’m making space as it looks like a ridiculous amount of raspberries will be coming in this year, if the immature fruits are any indication). The most difficult part of preparing this compote was actually pitting the cherries. I just used a small knife as normal cherry pitting tools may not work on their small size.
The difference between a compote and jam is usually just the size of the pieces of fruit–jam is most often unrecognizable as individual pieces, while in a compote, the fruit somewhat retain their form.
I prefer my jams and compotes still somewhat tart, so feel free to add more sugar to this recipe. Serve it with some butter on a biscuit, or toast or pancakes, with waffles and crepes—these sorts of compotes are just really nice, quick and easy to make. If you want to serve it with pork or lamb, add some cinnamon, cloves, and nutmeg to it as well for a delicious contrast.
Ingredients
- 1/2 cup rhubarb, cut into one inch pieces
- 1/2 cup raspberries
- 1/2 cup tart cherries, pitted (Korean Bush Cherries work very well)
- 1/4 cup sugar
- 1 tablespoon Cognac
- Combine all the ingredients on the stove and heat over medium heat until the rhubarb is tender. About 10 minutes.
- If it isn’t sweet enough for you, add one tablespoon at a time until your desired sweetness levels have been reached.