Late Summer Rhubarb and Blackberry Compote

1. 1

   Rinse the rhubarb, trim the stalks, then cut them into pieces 1 inch long.

2. 2

   Measure the orange juice and add enough water to make 2 cups.

3. 3

   Put it in a wide pan with the orange zest, sugar, and vanilla bean.

4. 4

   Bring to a boil, stir to dissolve the sugar, then reduce the heat to a quiet simmer.

5. 5

   Add the rhubarb and cook carefully, turning the pieces so that they cook evenly.

6. 6

   Often a piece that is cooked on one side is still a bit firm on the other side.

7. 7

   It takes only about 10 minutes for them to be done.

8. 8

   Use a slotted spoon to remove each piece as it finishes cooking to a wide bowl, alternating with the blackberries.

9. 9

   Return the poaching liquid to the stove and boil until only 3/4 cup remains, after 8 to 10 minutes.

10. 10

    Stir in the rose water, then pour the syrup over the fruit.

11. 11

    Refrigerate and serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.