Grits and Red Rhubarb Compote

For the compote

• 6 stalks rhubarb
• ½ cup firmly packed light brown sugar
• Tiny

Peel the rhubarb stalks, cut them into 1-inch chunks, and wash them well. Put them into a large saucepan, add the brown sugar and salt, and cook over low heat until the rhubarb has completely fallen apart, about 20 minutes. Take the compote off the heat and stir in the two berries. Let cool completely.

While the fruit cooks, add the grits to a bowl of cold water and stir a few seconds w