Compotes work incredibly well with frozen fruit, and we are so lucky to have local raspberries available frozen right now. Put 2 cups of chopped rhubarb into a saucepan with 1/4 cup maple syrup and simmer for 20 minutes. Add 1 cup of frozen raspberries, and continue to simmer for another 5-10 minutes. Adding chia seeds to any compote like this is a great way to put some protein in, and they can also act as a thickener. Enjoy hot on pancakes or waffles, or with your morning granola and yogurt. Store in a jar in the fridge for up to a week.