Artisan Wine Shop, Tim and Mei, are the champions of pairing wine with food. We always end up chatting about all things culinary and often end up sharing some of our garden bounty with them (especially the more unusual things we grow). Last week they gave us something new and unusual: serviceberries. I'd never heard of them, but I have to say they're pretty brilliant. They're somehow delicate yet flavorful, and I definitely need to seek out more of them...
Mei had suggested a serviceberry/rhubarb combination, and after doing some Internet research, it seems most people do either that or make some sort of jam. I was loving their raw flavor, though, and since I only have a handful, I decided to make something in which they'd remain fresh:
For the rhubarb compote
• 4 stalks rhubarb, cut into 1/4-inch-wide slices
• 1/4 cup sugar
• 2 tablespoons water
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
Combine everything in a saucepan, cover, and simmer on low until rhubarb begins to fall apart, about 10 minutes. Chill.
Make the crepe of your choice. When it's ready, spread a bit of the rhubarb compote on 1/2 of one side, then sprinkle with serviceberries. Fold and serve.