Wednesday, June 23, 2010

Peach rhubarb compote de maman

I have made something very similar before with strawberries, but Phil's mom had just brought us a whole bagful of gorgeous sweet peaches. Then a couple days later my mother came to visit, bearing two huge bunches of rhubarb. Our moms like to take care of us.Georgia is no place for rhubarb. It's sad but true. It grows like a weed--actually may even be a weed--in Wisconsin though, so here was a metric ton of the good stuff. Chopped it all up into 1" chunks...And put it in my big dutch oven, along with 6 peaches, roughly chopped.Add 1 1/2 cups of water and a heaping 1 cup of sugar, bring it to a boil and then let simmer until it all falls apart, stirring often. If you have less rhubarb and peaches on hand than I did, just proportionately decrease the amount of sugar and water. If it seems too liquidy, keep the lid off the pot so it can reduce down. It probably took about 30 minutes total, but that is very much dependent on how much fruit you end up putting in there. You want it to reach a jammy sauce-like consistency but don't worry too much because it will firm up more when it cools down.Delicious over yogurt, especially topped with some granola. I've had yummy compote and granola every morning this week--isn't that just like mom to make sure you eat a good breakfast?

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