Rhubarb Berry compote

Number of Servings: 
2
Yield: 
750 ml bottles
Prep Time: 
15 Minutes
Cook Time: 
30 Minutes
Ingredients: 

18 stems of rhubarb (about 10 to 12" long each; cleaned and chopped)
2 strawberry boxes (boxes of 16 oz each, cleaned and cored, sliced)
1 cup raspberries, washed ( more or less, taken from my patch in back. I just throw as many as I have into the pot))
2 lemons, juiced
4 limes, juiced
2 cup sugar, to taste (we like things tart so use only 2 cups or so; can up it to 4 cups )
1 cup liqueur of choice (flavoured) ( I used cointreau, plus flavoured rhum, plus creme de cassis)
1 tablespoon cornstarch dissolved in a bit of the liqueur (if you want the compote thicker can up to 2 or more tbsp of corn starch, but then it will be more jam like)
1/4 cup unsalted butter

Instructions: 

Combine all ingredients. Bring to a low boil in a large stock pot, stiring frequently. Let simmer until it is the desired consistency. Bottle, cool, and refrigerate or freeze.

Notes: 

Good over granola, ice cream, sweet tea biscuits, angel food cake, or with yoghurt or almonds.

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Total votes: 607