The Feathered Nest

The softer side of MaisonBisson

Summer Infatuation May 23, 2009

Dessert 

I am one of those who tend to believe that there is nothing better than chocolate. This applies especially to ice cream. A simple scoop of vanilla covered in hot fudge or good old Hershey’s chocolate sauce is hard to beat. It has been my steadfast companion for many years. However, I may have found a new crush. I am calling him StrawBlueBarb Compote. He is a flirt. He is starts off sweet but there is a tangy bite to him. He is complex and a little naughty. I am smitten and I can’t get enough. This morning I smeared him all over my buttermilk pancakes. I am obsessed.

To taste my crush yourself, just follow these simple steps.

You will need:

  • a pint of strawberries
  • about 5 stalks of rhubarb
  • a cup of blueberries
  • 3/4 cup of sugar
  • 2 teaspoons of cornstarch
  • 1 teaspoon of vanilla
  • 3 tablespoons of triple sec

Step-by-step:

  1. Remove the tops and quarter a pint of strawberries.
  2. Take about five stalks of rhubarb, not too thick, and cut into half inch pieces.
  3. Set aside about about a cup of blueberries.
  4. Then in a heavy bottomed sauce pan, place 3/4 cup of sugar and 2 teaspoons of cornstarch. Whisk then together.
  5. Put it all the berries and rhubarb and mash it all up a bit.
  6. Then add in a teaspoon of vanilla and 3 tablespoons of triple sec.
  7. Turn the heat to medium and cook, stirring occasionally, until rhubarb reaches desired doneness. I went about 18 minutes.
  8. Let it cool a bit so you don’t burn your tongue and then find something (or someone) to pour it on.

I just clandestinely savored a cool spoonful from the fridge. Don Henley’s Boys of Summer swirls through my head. Don’t tell chocolate.