Rhubarb, Strawberry, and Mango Compote

Yield: 6 servings

Also from Deborah Madison's Vegetarian Cooking for Everyone. If you want to stay local and seasonal, serve this dish without the mango. Serve chilled with cake, sweet biscuits, or topped with whipped cream.

Ingredients:
1 1/2 pounds rhubarb, chopped small
1 cup sugar
1/8 teaspoon ground cloves
grated zest and juice of 1 orange
1 pint strawberries, sliced in half or left whole if small
1 mango, peeled and cut into small pieces

Procedure:
Toss the rhubarb, sugar, cloves, and orange zest and juice, then put in a wide skillet or pot. Cook over medium heat, stirring occasionally. When the rhubarb starts falling apart, transfer to a bowl and stir in the strawberries and mango. Toss gently, cover, and chill.

Variations: Add supremed oranges to the chilled compote, cook the rhubarb with 6 sliced kumquats, or add star anise in addition to the cloves.