RECIPE OF THE MONTH: Rhubarberry Mash

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Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

Recipe provided by: www.chopchopfamily.org.

What’s a “mash”? Well, it’s a “compote,” which is just a fancy word for cooked or stewed fruit. Stewed fruit is cooked slowly in liquid. Serve alone, with a dollop (spoonful) of yogurt, or use as a sauce on yogurt or ice cream. You can even serve it as a sauce for… chicken or pork.

Kitchen Gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring cup
  • Measuring spoons
  • Cooking pot
  • Spoon

Ingredients

  • 1 1⁄2 cups rhubarb, trimmed and chopped
  • 2 cups mixed berries, including blueberries, raspberries, or quartered strawberries
  • 1⁄2 teaspoon cornstarch or flour
  • 1⁄2 teaspoon fresh lemon juice
  • 2 tablespoons maple syrup, honey, or brown sugar

Instructions

  1. Put the rhubarb, berries, and cornstarch into the saucepan and put the saucepan on the stove. Turn the heat to medium, cover, and bring to a boil. Cook about 7 minutes, stirring with the spoon from time to time.
  2. Turn the heat to low, uncover, and cook until the rhubarb is soft and the mixture has thickened – about 15 minutes.
  3. Add the lemon juice and sweetener and stir well.
  4. Set aside to cool a little bit and serve warm. Or cover and refrigerate overnight.