Spiced Summer Compote
- Total Time
This delightfully tart mixture of summer fruits is lovely spooned over low-fat yogurt or a bowl of hot cereal.
uncooked rhubarb1 ½ pound(s), sliced into 3/4-inch lengths
ground cinnamon½ tsp
ground cloves⅛ tsp
ground allspice⅛ tsp
peach(es)4 medium, ripe, cut into 1/2-inch chunks
- Toss together the rhubarb and sugar in a large, nonreactive bowl; let stand 20 minutes to allow the rhubarb to release its juices.
- Transfer the rhubarb and juices to a medium nonreactive saucepan; add the cinnamon, cloves, and allspice. Bring to a boil; reduce the heat and simmer 5 minutes. Remove the pan from the heat; stir in the peaches, cover, and let steep until the rhubarb is tender but not falling apart, about 20 minutes.
- Uncover and cool to room temperature (the juices will thicken). If the compote juices are still thin at this point, strain the liquid into a small saucepan and boil, stirring constantly, until it is syrupy, and add it back to the compote. Serve at room temperature or chilled. Yields about 1/3 cup per serving.