Raw Rhubarb Compote

Surprise! Nutritious rhubarb can be eaten raw! Serve this simple compote over nonfat Greek yogurt, homemade granola or even savory dishes such as grilled pork tenderloin.
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Raw Rhubarb Compote Recipe

Nutritional Bonus: Rhubarb is loaded with dietary fiber, calcium and potassium, and a mere one-cup serving of the raw diced plant provides 45 % of your daily vitamin K value, essential for blood clotting and calcium absorption, and 16 % of vitamin C, an immune system booster.

  • Duration
  • Cook Time
  • Prep Time
  • 1 1/3 cupsServings

Ingredients

  • 1 cup trimmed and thinly sliced raw rhubarb, cut thick stalks in half lengthwise before slicing
  • 6 dried, unsulfured apricots, finely diced
  • 3 dried figs, finely diced
  • 1/4 tsp chopped fresh thyme
  • 1 tbsp raw honey
  • Pinch each sea salt and fresh ground black pepper

Preparation

  1. In a medium bowl, combine rhubarb, apricots, figs and thyme. Stir in honey, salt and pepper until combined. Cover and refrigerate for a minimum of 1 hour or up to 24 hours to allow flavors to meld.

Nutrition Information

  • Serving Size: 1/3 cup
  • Calories: 66
  • Carbohydrate Content: 16 g
  • Fiber Content: 2 g
  • Protein Content: 1 g
  • Sodium Content: 33 mg
  • Sugar Content: 8 g