Black Raspberry Rhubarb Compote

Black raspberry rhubarb compote tastes like summer’s on its way, the perfect ending for a holiday weekend.

One of the tasks of spring is clearing out anything that remains from last summer in the freezer to make room for this year’s goodies. I put up tons of black raspberries, so in spite of eating well over the winter, I’m in the rare situation where I can pair them with fresh rhubarb. While I’m having black raspberry rhubarb compote over angel food cake, it’s also fabulous over ice cream or in a trifle. (Roughly 2 servings)

• 1 C black raspberries
• 2 medium stalks rhubarb, cut into half-inch pieces
• 1 tsp corn starch
• 1 1/2 tsp maple syrup (or to taste)

Because of the water in the berries, rhubarb, and maple syrup, I didn’t have to add any extra liquid.

Mix all ingredients in a small sauce pan.

Bring to a slow boil over low heat. Cook until rhubarb is tender. Adjust flavor with a squeeze of lemon juice if necessary.