Sun-Reduced Cherry Compote
Sun-reduced cherry compote
It was my brother’s birthday on June 2nd or 3rd (I always forget), which coincided perfectly with the curing of my pig cheek. To celebrate his 26th birthday I decided to make an EPIC pork-filled breakfast and it was EPIC indeed.
The rhubarb theme continues in my mother’s garden. My niece was visiting from LA and the family decided to celebrate her “Almost 1” birthday since she wouldn’t be in town when she actually turned one. It was the perfect opportunity to use up some of my mom’s rhubarb and introduce my wee niece to a new taste!
But first I needed rhubarb inspiration. Epicurious is so helpful for this. They had a ton of rhubarb recipes – rhubarb upside down cake, rhubarb pie, rhubarb cheesecake, the list went on… For once though I didn’t want to spend hours prepping and/or making my dessert. I wanted simple and delicious. Rhubarb fool was the obvious choice.
Compote is also a great way to prepare rhubarb for canning so it can be enjoyed in the winter. The version I am making is sweet but a savory variety is fabulous with roast pork.
Delicious, versatile and antioxidant rich. This dried cherry compote uses local biodynamic cherries.
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