Fruit Sodas
By: Amy Jeanroy
Published: Thursday, March 4, 2010 - 2:24am

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

1 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. 2 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. 3 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. 4 Roast 15 to 25 minutes, until peaches are soft, but still hold their shape.When peaches cool, peel off skins. 5 To Use: Add 1/4 cup of the fruity  mixture to the bottom of a tall glass. Fill with sparkling water. Stir gently