We saw some lightening bugs flying around last night. This morning I spied a couple of them hitched to each other on the window. It feels like late spring has skipped directly into summer around here. If you’re like me and still have some frozen fruit you put up last summer that needs to get used up, look no further. Compote is the way to go.
Rhubarb Black Raspberry Compote Recipe
3 cups chopped frozen rhubarb
1/2 cup sugar
3 cups frozen black raspberries
1/4 cup Cointreau
Place rhubarb and sugar in a medium pan and cook over medium heat and cook for 5 minutes until the rhubarb is thawed. Add raspberries and stir for 3 minutes until thawed.
Remove from heat and stir in Cointreau. Serve warm over vanilla ice cream or cool with yogurt. Store in an airtight container in the refrigerator for up to 2 weeks.
Yield: 2 cups
Prep-time: 10 minutes