Raspberry Rhubarb Compote
- 2 pints raspberries or 1lb frozen
- 1 cup chopped rhubarb from 1 stalk
- 1/2 cup sugar
- 10 basil leaves
- 2 tablespoons water
- Combine all ingredients in a small saucepan over high heat. Bring to a boil, then reduce heat to medium and simmer for 5 to 10 minutes, until the rhubarb is tender and the sauce has thickened. Store in an airtight container for up to 2 weeks.