Blueberry Ginger Compote

In order to completely ignore that this last week of school is happening I decided to cook food for my friends today. Since I was bringing dinner to my friend Hannah and her Mom and family since they are home from from her father’s funeral I made ten times the amount needed so my other friends could have dinner too.
After cooking all day I realized I did not have a dessert to bring. You can’t bring a condolence meal without dessert. I had enough time to go to the store and purchase something, but I wanted to “Juze” up store bought ingredients. I got a lemon pudding cake, some vanilla ice cream and blueberries. I was envisioning an ice cream cake concoction, but was still not quite sure what I was going to do with the blueberries.
I decided to make a compote. I needed to add some zing to this dish so I added fresh ginger and lime and pow! That was the right thing. I layered cake, ice cream, and compote twice and froze the whole thing. The compote was the best part.  
After using it in the dessert I put it in a glass with Club soda and a little more lime juice and crushed ice.  It made a yummy blueberry slush. Next I envision adding it to some oil and vinegar and making a salad dressing with it. Or spooning it straight onto some cantaloupe. Oh the lengths I will go to avoid a big cry.
1 pint of blueberries 

1 inch oh fresh ginger root grated on the micro plane

1/3 cup sugar

3 T. Lime juice

3 T. Water
Put everything in a sauce pan and bring to a boil. Cook for two more minutes. Remove from heat and chill.