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Dessert
Chef Deborah Madison
1 1/2 pounds Rhubarb greens discarded and stems cut into 1/2 inch pieces
1 cup Sugar
1/8 teaspoon Cloves ground
1 large Organic Oranges grated zest and juice
1 pint Organic Strawberries sliced in half (or left whole if small)
1 Ataulfo Mango (sub with Sapurana Mango) peeled and cut sliced into small pieces
Toss the rhubarb with the sugar, cloves, orange zest and juice, then place in a wide skillet or pot. Cook over medium heat, stirring occasionally.
As soon as the rhubarb is tender - so 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.
Serve with pound or sponge cake, shortbread cookies, or with vanilla cream or frozen dessert. This compote is also delicious for breakfast.
