Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 11,000+ healthy, delicious recipes

Spiced Summer Compote

4
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
8
Difficulty
Easy
Highlighting the very best of summer, this compote combines two Southern favorites, rhubarb and peaches in a wonderful and versative dessert. The delightfully tart mixture of fruits is lovely spooned over low-fat yogurt, a bowl of hot cereal or on frozen yogurt for a late day treat. Try this combination over roasted chicken or pork for a new sauce option. Ready in just 25 minutes, this compote can go right into the fridge for use as a chilled topping later in the week or that very minute, hot. When choosing your rhubarb at the market, picks ones that are thinner, redder and younger. These will be the most tender. You can use overripe peaches here as they will break down during the cooking process. Firm peaches are good too and might add a bit more tartness and texture. If you have a hankering for these summer flavors in winter, tried frozen peaches and rhubarb. You may need to cook them longer since thawing will release more juices to reduce, but each bite will bring memories of warmer days.

Ingredients

Rhubarb

1½ pound(s), sliced into 3⁄4-inch lengths

Sugar

½ cup(s)

Ground cinnamon

½ tsp

Ground cloves

⅛ tsp

Ground allspice

⅛ tsp

Peach

4 medium, ripe, cut into 1⁄2-inch chunks

Instructions

  1. Toss together the rhubarb and sugar in a large, nonreactive bowl; let stand 20 minutes to allow the rhubarb to release its juices.
  2. 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.
  3. 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.
  4. Yields about 1⁄3 cup per serving.

Notes

Beyond breakfast, try it as the base for Rhubarb-Peach Fool — which, despite its name, is an elegant dessert: Puree the finished compote in a food processor, then fold it into 3 cups of light whipped topping, folding just until you have swirled layers. Spoon it into individual glass dishes.

People Also Like

People Also Like