Monday, June 16, 2008

It was too hot for tarts

And the oven here is more than fickle. But ice cream - ice cream, I thought - that would go so nicely with a rhubarb compote.

And it did.

Rhubarb, Strawberry and Fennel Compote
this is sort of a recipe and sort of a fend-for-yourself-it's-worth-it

rhubarb, chopped
strawberries, chopped
fennel, chopped
sugar, to taste
dash of vanilla extract
dash of bourbon

Heat about 1 tablespoon of butter in a saucepan over medium heat. When it's good and melted add everything. Let it all sit for for a minute or two, then stir occasionally while it becomes compote over the course of about 15 minutes or so. There should still be some soft bits of fruit.

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