To make the wheat berries, simply simmer 1 cup wheat berries in 3 cups of water for about an hour until tender. Drain and let them cool in the refrigerator. You can store them in the refrigerator or in the freezer.
Simply layer the wheat berries with the yogurt and fresh fruit or any fruit compote. You can eat it immediately. However, if you keep it in the refrigerator for about an hour, the wheat berries gently absorb some of the fruit and yogurt, making it even more delicious.
For the rhubarb compote, I simmer 4 cups of chopped rhubarb with 1 1/2 cups of sugar and 2 tablespoons of lemon juice. I cook the mixture on low heat until the rhubarb collapses. Other times I throw in thin slices of ginger.
For the kumquat compote, I simmer begin by slicing the kumquats. I try to remove the seeds as I do so. I then simmer about 2 cups of kumquats with 1 cup of sugar and the juice of one lemon. Again, I cook this on low heat until the mixture reduces slightly.
Both compotes will thicken as they cool. I use them as jams, on frozen yogurt, and to drizzle on hard cheeses.