Jennifer Harington Brizzi
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Rhubarb Raisin Compote

PicturePhoto 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.


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