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Chris Cheadle
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La Belle Cuisine
Rhubarb and Berry Compote with Mint
Food & Wine 2000
Food & Wine Books, Editor in Chief Judith Hill,
2000,
American Express Publishing Corp.
Food & Wine - One Year Subscription
4 to 6
servings
“Strawberries, blackberries, and blueberries are all delicious with rhubarb,
and the darker colors look striking in the compote. There are two things to
be careful about when you’re working with rhubarb (which, by the way, is
technically a vegetable, not a fruit). Always cut off and discard the
leaves,
which are poisonous. And do be sure to wash the stalks thoroughly, though
you don’t need to peel them.”
1 cup red wine, such as Beaujolais or Syrah
1 cup cranberry juice
1 jar (12 ounces) strawberry jam
1/4 cup sugar
2 pounds rhubarb, leaves discarded,
stalks cut into 1-inch
pieces
1 small bunch of peppermint, tied together,
plus additional
sprigs for garnish
2 cups (12 ounces) blackberries, blueberries
or small
strawberries
Sour cream [and mint sprigs], for serving
1. In a large saucepan, combine the wine with the cranberry
juice, jam,
and sugar, and bring to a boil over high heat, stirring
occasionally.
Lower
the heat and simmer until the mixture is reduced to 1
1/4 cups,
about 15 minutes. Add the rhubarb and the bunch of mint. Cook over
moderate
heat without stirring until the rhubarb is tender, 7 to 8
minutes.
Discard
the mint.
2. Transfer the rhubarb to a large heatproof bowl and fold
in the berries.
Let cool and then cover and refrigerate the compote until
chilled.
Spoon
the compote into parfait glasses or shallow soup plates and
garnish each serving with a dollop of sour cream and a mint sprig.
Serve with
biscotti,
butter cookies, or slices of
brioche or
pound cake.
~ Jacques Pépin
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