Dessert
6 - 8 servings
10 minutes
20-30 minutes
Chef Deborah Madison
Serve with pound or sponge cake, shortbread cookies, or with vanilla cream or frozen dessert. This compote is also delicious for breakfast.
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.