• Rhubarb, Strawberry and Mango Compote

    1 pound rhubarb, cut into ½” lengths

    ¾ c sugar

    Scant 1/8th tsp ground cloves

    grated zest and juice of 1 large orange

    1 pint strawberries, sliced in half or quartered

    1 mango, peeled and cut sliced into small pieces


    Toss rhubarb with sugar, cloves and orange zest and juice, then put in a wide skillet. Cook over medium heat, stirring now and then. As soon s rhubarb is tender – some pieces will have fallen apart while others are still whole – transfer it to a bowl and stir in the strawberries and mango. Toss gently, then cover and chill. As it cools, it’s red juices will be released.