Rhubarb Raspberry Ginger Compote

1. Combine chopped rhubarb, raspberries, ginger and sugar in a medium saucepan over medium-low to low heat. Simmer for 15-20 minutes until the sugar has dissolved and the fruit starts to break down, stirring every so often.
2. The juices should begin to thicken and it will start to look like jam. The longer the compote simmers, the thicker it will become. If you want a more syrupy compote, remove from the heat earlier while it's still a little runny. For a thicker, more spreadable compote, simmer a little longer. One you've reached your desired thickness, remove from heat and set aside.

Rye Crepes

1. Melt or brown 2 tablespoons of butter and set aside to cool.
2. Combine eggs, milk, sugar, melted and cooled butter and vanilla in a blender. Blend on medium-high for a few minutes, until smooth and frothy. 
3. Add the flours and salt and blend just to combine. Cover batter and chill at least 1 hour up to 2 days.
4. Heat a medium nonstick skillet over medium-high, then brush with a bit of remaining butter. Ladle about ¼ – 1/3 cup of the batter into skillet and swirl to evenly coat the bottom of the pan.
5. Cook the crepe until bubbles form on the surface and the edges are golden, lacy and crisp, about 3 minutes. 
6. Slide a spatula underneath the crepe to loosen and carefully flip over. Cook on the other side until a few brown spots appear, about 30 seconds to 1 minute, then transfer to a plate. 
7. Tent with foil to keep warm while you cook remaining crepes. Repeat with remaining butter and batter.
8. Serve with the compote, powdered sugar and some fresh and tangy crème fraîche.