Monday, June 20, 2011

Stewed Rhubarb and Berries

I meant to post about my stewed rhubarb and berries last week, but time got away from me.  If you have a hodgepodge of summer fruit, and you want to make something that can elevate a dessert or even breakfast, try this simple stewed fruit recipe, adapted from Jamie's Food Revolution, by Jamie Oliver.  You can use any berries or any summer fruit you like, just add or subtract the amount of sugar depending on how ripe and sweet your fruit already is.

Ingredients for Stewed Rhubarb and Berries:
-3 large stalks of rhubarb
-1 pint of strawberries, hulled
-1 pint of blueberries
-5 tablespoons of sugar
-1 teaspoon of cinnamon
-2 tablespoons of water

Place all the ingredients in a medium saucepan, and cook on medium high heat, with a lid covering.  
Once fruit has softened, remove lid, reduce heat to medium low, and cook until the juices reduce and you have a fairly thick compote.  The fruit will have melded together and created a lovely dark plum color.
Place your stewed fruit on yogurt, in your oatmeal, on a scone, or in ice cream, the list goes on.  This compote will keep for a week in an airtight container in the refrigerator.

For my frozen yogurt recipe, click here.

For a homemade vanilla ice recipe, click here.

And click here for a lemon curd recipe I made last year, or click here for this Sesame Pea Shoot Salad from the year before.

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