We tend to assign rhubarb to early spring and blackberries to mid-summer, but in the Pacific Northwest and other places as well, rhubarb is still producing vigorously when the blackberries and raspberries come in. Hence a summer rhubarb compote. In spring, though, use strawberries.
| 1 | lb. rhubarb, ends trimmed, stalks rinsed and cut into 1-inch chunks | |
| 2 | cups water | |
| 1 | cup sugar | |
| 3 | cloves | |
| ~ | Juice of 1 orange, plus 3 strips orange zest | |
| 1 | tsp. rosewater, or more to taste | |
| 1 | pt. ripe blackberries, raspberries, or strawberries |
Be sure to read Deborah Madison’s article on cooking with local and seasonal produce.
This content is from the Deborah Madison collection.
Deborah Madison | |
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