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