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Berry Rhubarb Compote

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Makes 4-6 servings

1 pound rhubarb, sliced
1/3 cup sugar, or more depending on the tartness of the rhubarb
1/4 cup water
2 tablespoons orange juice, preferably freshly squeezed
The zest of 1/2 medium orange
1 1/2 pints fresh strawberries, quartered or unthawed frozen berries
1/2 pint fresh blueberries or unthawed frozen berries
1-inch piece fresh ginger, peeled and finely chopped

1. Place rhubarb, sugar, water, and juice in a medium pot over high heat. Bring to a boil for 2 minutes. Add zest, berries, and ginger. Lower the heat and simmer for 4-5 minutes until the rhubarb is soft but still has some shape. Cool. Serve warm or at room temperature with a dollop of Greek yogurt, vanilla ice cream, mascarpone cheese, or ricotta cheese.

- Recipe courtesy of Susan Russo

 

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