Cherry Rhubarb Compote

Cherry Rhubarb Compote

While in Portland for the weekend, I had an amazing yogurt parfait at this fabulous bakery, Crema. They serve a berry compote yogurt parfait with homemade granola that was out of this world!  Upon returning to Seattle, I went straight to the kitchen to get to work. Well, that’s not entirely true – I went to China Town and hit up the Asian markets for ripe produce that isn’t entirely beautiful. If you’re making a stew or jam, something that will be cooked down substantially, use really ripe ingredients. The flavors are peak and it’s way less expensive to shop at these markets, preventing your homemade jam from costing you $26/per jar.


½ cup Port

½ cup brown sugar

pinch of salt
1 cup ripe cherries, pitted and halved (use frozen if you like)
2 cups fresh rhubarb (washed and cut into 1/4″ chunks)
1) Bring Port to a boil and dissolve sugar; cook for about 2 minutes, or until liquid has reduced by 1/3.
2) Add salt, cherries and rhubarb, mix to coat, reduce heat to low and simmer
3) Cooking for 30 minutes. The compote should be thick but the rhubarb will be completely cooked down. Cool and store in the refrigerator up to a week.
After making this, I decided to make a second batch, plus I doubled it. I’m putting a few jars in the freezer for later use. Brown sugar allows the tart rhubarb to shine without overpowering it with sweet. Some of the cherries hold their shape slightly, giving the compote a nice texture, not to mention a naturally sweet bite.  Use it as jam or add it to your yogurt, ice cream or morning protein smoothie with strawberries. It’s all delish.  You can substitute 3 cups of any ripe fruit.