Peachy the Magazine Summer 2016 | Page 53

FOOD + ENTERTAINING RHUBARB AND BERRY COMPOTE 2 pounds rhubarb, trimmed and cut into 1-inch pieces 1 pound strawberries, hulled and halved 6 ounces fresh blueberries ¾ cup sugar ¼ teaspoon kosher salt ½ teaspoon ground cinnamon ½ teaspoon vanilla extract ABOUT FR CUSTOM CATERING Zest and juice of 1 orange FR Custom Catering is a one-stopshop for stylish catering, thoughtful meal delivery and boutique private chef services centered on the love of all things food. Head chef and owner Francie Rudolph is a Charlotte native who passionately believes that restaurant-quality food can be enjoyed in every setting. As a small, homegrown operation, FR uses only the freshest ingredients available and upholds sustainable practices in everything they do. Focused on providing a customized, boutique experience, FR creates menus for each and every event. Each menu is a distinct reflection of FR’s clients and their vision, keeping things simple, rustic and delicious. Pound cake or ice cream for serving (Francie uses her mom’s secret recipe which is to die for, but we also love Food and Entertaining Editor Tamberlyn Dobrowski’s favorite pound cake recipe which you can find on page 53.) Heat all ingredients over medium heat. Cook, stirring occasionally, until rhubarb is soft, about 10 minutes. Pour into a fine strainer set over a bowl. Return juices to saucepan, and bring to a boil over high heat. Reduce to a simmer, and cook until liquid is thickened and reduced, about 30 minutes. Pour sauce over fruit and stir to combine; let cool to room temperature. Serve with your favorite pound cake recipe or with vanilla ice cream. SUMMER 2016 51