When its rhubarb season, I practically come unhinged. Because I love rhubarb. And this year is absolutely no exception. For years I contented myself with rhubarb pie. Which reminds me, I have never posted my recipe for rhubarb pie! (What planet has my mind been visiting that I have allowed this to happen?) I assure you, within a few days you will have my recipe. (Good grief Patti!)

Anyway, I remembered that I had a small amount of finely chopped rhubarb leftover from another recipe as I prepared the overnight sourdough sponge for waffles. And while my stand mixer was working away, I though how nice it would be to have a fruit compote to top the waffles I was baking the next morning. Thus, this recipe was conceived. But I only had about ¾ of a cup of rhubarb. And fairly finally chopped rhubarb to boot. So, what other fruit did I have on hand to add to the mix? Well, it just so happened that I had some fresh strawberries and blueberries in the refrigerator. Perfect. Add a bit of brown sugar, a pinch of salt, and a wee dram of bourbon to add another depth of flavor, and as the old saying goes “Bob’s your uncle”!

And I must say, this compote was absolutely perfect on the waffles. Heated gently just before serving and further doctored with a small dollop of whipped cream, the combination of light as a feather sourdough waffles, tangy compote, and whipped cream was unbeatable. (Sourdough Waffle recipe to follow shortly.)

This compote would also have been perfect on shortcake, pound cake (if you need a great pound cake recipe, give my recipe for Cream Cheese Pound Cake a try), or vanilla ice cream. And yes, I will be making more of this in the near future. Crazy easy to make and super delicious.

As always, play with your food. You never know what amazing new dish you might come up with.

Peace and love to all.

¾ c. finely chopped rhubarb

½ c. chopped strawberries

¼ c. blueberries

3 T. brown sugar

pinch kosher salt

2 tsp. bourbon

Combine chopped rhubarb, strawberries, and blueberries in a heavy saucepan. Add the brown sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 15 minutes.

Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has started to thicken, about 5 minutes.

Remove from heat, stir in bourbon, and let cool, about 30 minutes. (Mixture should thicken a bit more as it cools.)

Place in a jar or storage container and refrigerate for up to a week. Great served on Sourdough Waffles or Pancakes. (Recipe to follow.)