Gluten-Free

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.

Raw Rhubarb Compote Recipe
Jodi Pudge

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.

Servings
1 1/3 cups
Prep Time
10 min
Cook Time
60 min
Duration
70 min

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
  • 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