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Rhubarberry Mash

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. 
Prep Time 10 mins
Total Time 30 mins
Servings 4 Servings

kitchen gear

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


  • 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


  • 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.