Fruit Sodas

Ingredients

2 pounds Strawberries -- hulled

3 tablespoons Sugar -- or to taste

2 pounds Rhubarb -- wash, trim, cut

1 inch

3/4 cup Sugar -- or to taste

1/2 cup Heavy cream -- or to taste

2 tablespoons Unsalted butter

1/4 cup Sugar

10 whl peaches

Preparation

For the Strawberry Compote: Combine strawberries and sugar with 3 tablespoons water over medium-low heat. Cook, partially covered, until berries release some juice but remain whole, 5 to 10 minutes. Let cool.

For the Rhubarb Compote: Heat oven to 450 F. Place rhubarb and sugar in an ovenproof casserole; toss to coat. Cook until rhubarb is soft, but keeps shape, 25 to 40 minutes. Let cool, then stir in cream.

For Roasted Peaches: Heat oven to 450 F. Melt butter in a roasting pan; sprinkle sugar over. Halve peaches crosswise; place cut side down in the pan.

Roast 15 to 25 minutes, until peaches are soft, but still hold their shape.When peaches cool, peel off skins.

To Use: Add 1/4 cup of the fruity mixture to the bottom of a tall glass. Fill with sparkling water. Stir gently