Searching for a suitable dessert to make for Easter Dinner at my mom’s house is a delicious challenge. While most of us enjoy a chocolate whatever-you-bake special dinners are a chance do something different. I had some cherries in the freezer that I wanted to do something with. An hour lost to the Internet provided several options. In the end I opted for this lovely creation on the right.
As shocking as it may be to see me write this there are other ice cream toppings beside hot fudge and chocolate syrup. Heresy, I know, I know. Yet some fruit combinations provide a tart counter to ice creams creamy sweetness. Here’s one I came up with after rummaging through the freezer and finding a quart of fresh cherries I pitted last summer.
Prep time: 5 minutes
Total time: 15 minutes
- 1 lb. rhubarb, ends trimmed and cut into 1″ pieces
- 3 cups previously frozen cherries, thawed
- 1/4 cup granulated sugar
- 1/3 cup tart cherry juice
- zest of 1 lemon
- juice of 1/2 lemon
- pinch of kosher salt
- Combine all ingredients in a large saucepan. Bring to a simmer over medium heat.
- Reduce heat to maintain a simmer. Cook for 8-10 minutes until rhubarb has lost it’s shape.
- Taste and adjust salt and/or sugar to your taste.
- Allow to cool for 30 minutes. This will allow the compote to set into a loose jam-like consistency
A few weeks back my husband Ted, who is in charge of the bread baking in our home, made a delicious braided bread that was flecked with golden raisins and dried sour cherries, with sesame seeds and finishing sugar too. It was a slightly odd addition to the dinner menu however the taste was excellent and, honestly, just look at it.