Blueberry-Rhubarb Compote


4 cups fresh blueberries
4 cups rhubarb, chopped small
Juice of one lemon
¾ cup sugar
¼ cup honey
Pinch of kosher salt


Put all ingredients into a 5 quart pot, turn heat to medium and bring to a boil. Turn to simmer and cook until most blueberries have burst and compote is thick.

Enjoy with ice cream, lemon curd, pancakes, waffles, French toast, cookies or just on a spoon.