Yield: 6 cups
At the same time as the chives are coming up, so is the rhubarb. It’s arrival heralds another season of canning to begin. Before dusting off the pressure canner and getting into it in earnest, I usually make a smaller batch (read: less than 4L at a time) of fruit spread or “compote” with a combination of fresh rhubarb and the frozen and dried fruits remaining from the winter. The colour is stunning, and the flavour lives up to the show-stopping hue.
What you need :
- 7 cups chopped rhubarb
- 2 cups chopped, pitted dates
- 3 cups fresh or frozen strawberries
- 2-1/2 cups fresh or frozen blueberries
- 1/4 cup maple syrup
What you do :
- In a thick-bottomed saucepan or stew pot combine all ingredients except for the maple syrup.
- Over medium-low heat, bring to a simmer: the fruit will release water as it cooks but make sure to stir often at the beginning to avoid sticking.
- Once at a low simmer turn down heat to low and cook uncovered 20 minutes or so, stirring frequently, until the fruit has broken down and the mixture is thick.
- Remove from heat and add the maple syrup. Stir well and cool (or not) before serving.
- Store in the fridge for 4 to 5 days or freeze for up to 6 months.