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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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.
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
- 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
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 2 g
- Protein Content 1 g
- Saturated Fat Content 0 g
- Sodium Content 33 mg
- Sugar Content 8 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g