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Dessert
French
6 - 8 servings
10 minutes
20-30 minutes
Serve with pound or sponge cake, shortbread cookies, or with vanilla cream or frozen dessert. This compote is also delicious for breakfast.
1 1/2 pounds Rhubarb, greens discarded and stems cut into 1/2 inch pieces
1 cup sugar
1/8 teaspoon cloves, ground
1 large organic orange, grated zest and juice
1 pint organic strawberries, sliced in half (or left whole if small)
1 mango, peeled and cut sliced into small pieces
Toss the rhubarb with the sugar, cloves, orange zest and juice, then place in a wide skillet or pot. Cook over medium heat, stirring occasionally.
As soon as the rhubarb is tender - so some pieces will have fallen apart while others are still whole - transfer it to a bowl and stir in the strawberries and mango. Toss gently, then cover and chill.
