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Rhubarb and Berry Compote with Mint

"The value of those wild fruits is not in the mere possession
or eating of them, but in the sight and enjoyment of them."
~ Henry David Thoreau

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Rhubarb and Berry Compote with Mint
Food & Wine 2000
Food & Wine Books, Editor in Chief Judith Hill,
2000, American Express Publishing Corp.

Out of Print, Used & Rare

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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