Number of Servings: 2 750 ml bottles
Prep Time: 15 Minutes
Cook Time: 30 Minutes
INGREDIENTS:
18 stems of rhubarb (about 10 to 12″ long each; cleaned and chopped)
2 strawberry boxes (boxes of 16 oz each, cleaned and cored, sliced)
1 cup raspberries, washed ( more or less, taken from my patch in back. I just throw as many as I have into the pot))
2 lemons, juiced
4 limes, juiced
2 cup sugar, to taste (we like things tart so use only 2 cups or so; can up it to 4 cups )
1 cup liqueur of choice (flavoured) ( I used cointreau, plus flavoured rhum, plus creme de cassis)
1 tablespoon cornstarch dissolved in a bit of the liqueur (if you want the compote thicker can up to 2 or more tbsp of corn starch, but then it will be more jam like)
1/4 cup unsalted butter
DIRECTIONS:
Combine all ingredients. Bring to a low boil in a large stock pot, stiring frequently. Let simmer until it is the desired consistency. Bottle, cool, and refrigerate or freeze.
NOTES:
Good over granola, ice cream, sweet tea biscuits, angel food cake, or with yoghurt or almonds.
TAGS: Allainla, Breakfast, Dessert, Rhubarb, Sauce, Strawberry, Topping, Vegetarian, raspberry