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.
- Cutting board
- Sharp knife (adult needed)
- Measuring cup
- Measuring spoons
- Cooking pot
- 1 1⁄2 cup rhubarb, trimmed and chopped
- 2 cup mixed berries, including blueberries, raspberries, or quartered strawberries
- 1⁄2 teaspoon cornstarch or flour
- 1⁄2 teaspoon fresh lemon juice
- 2 tablespoon maple syrup, honey, or brown sugar
- 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.
- Turn the heat to low, uncover, and cook until the rhubarb is soft and the mixture has thickened, about 15 minutes.
- Add the lemon juice and sweetener and stir well.
- Set aside to cool a little bit and serve warm. Or cover and refrigerate overnight.
Add raisins, currants, dried apricots, or any other dried fruit if you like.