Rhubarb Raisin Compote
Photo courtesy of freedigitalphotos.net/Grant Cochrane
I created this recipe for the healthy eating education program at Mother Earth's Storehouse, an organic grocer in the Hudson Valley of New York. Serves 2-3.
3 stalks rhubarb, trimmed and sliced (discard leaves—they are poisonous)
¼ cup water
2 tablespoons sultana raisins
½ teaspoon cinnamon
½ teaspoon vanilla
3 tablespoons coconut sugar
In small to medium saucepan, heat rhubarb slices in water for about five minutes. Add raisins, and cook a couple of minutes more. Add remaining ingredients and cook and stir about another 15-20 minutes or until rhubarb is tender. Serve hot over iced dessert, or cool and serve with vanilla yogurt.
3 stalks rhubarb, trimmed and sliced (discard leaves—they are poisonous)
¼ cup water
2 tablespoons sultana raisins
½ teaspoon cinnamon
½ teaspoon vanilla
3 tablespoons coconut sugar
In small to medium saucepan, heat rhubarb slices in water for about five minutes. Add raisins, and cook a couple of minutes more. Add remaining ingredients and cook and stir about another 15-20 minutes or until rhubarb is tender. Serve hot over iced dessert, or cool and serve with vanilla yogurt.
