Rhubarb Compote
StrongerTogether.coop
This is a raw, crunchy, chutney-like riff on a classic cooked fruit compote. Add a pinch of freshly-grated ginger or a handful of chopped, fresh strawberries and serve it with pork, duck or chicken.
Prep Time
15 minutes
Cook Time
0 minutes
Yield
6 Servings
Ingredients
1 pound rhubarb (fresh or frozen, trimmed and diced)
1⁄3 cup apricots, dried (about 10-15 apricots, diced)
1⁄3 cup raisins
1⁄3 cup honey
2 tablespoons orange juice
1 tablespoon orange liqueur (Grand Marnier or Triple Sec)
1⁄2 teaspoon cinnamon, ground
Instructions
In a large bowl, stir together all the ingredients. Refrigerate the compote in a tightly-covered bowl or dish for 2 to 3 days to allow the flavors to blend, stirring a few times. Serve spooned over panna cotta, yogurt, ice cream or pound cake.
Notes
Plan ahead! This is best when allowed to chill in the refrigerator for 2-3 days.
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