Rhubarb Blood Orange Compote

The deep reds and golds of the fruit punctuated with the black currants always remind me of stained glass—clear and luminescent. The flavor has clarity too— the naturally tart fruits sweetened with syrup, brightened with orange peel, and perfumed with rose water. This is a lovely dessert for winter or early spring, served with a Walnut Nugget Cookie or alongside a slice of cake.

If blood oranges aren’t available, use navels instead.