- 1 pound fresh or frozen rhubarb, trimmed and diced
- 1⁄3 cup dried apricots (10 to 15 apricots), diced
- 1⁄3 cup raisins
- 1⁄3 cup honey
- 2 tablespoons orange juice
- 1 tablespoon orange liqueur (Grand Marnier or Triple Sec)
- 1/2 teaspoon cinnamon
In a large bowl, stir together all the ingredients. Refrigerate the compote in a tightly-covered bowl or dish for 2 to 3 days to allow the flavors to blend, stirring a few times. Serve spooned over panna cotta, yogurt, ice cream or pound cake.
This is a raw, crunchy, chutney-like riff on a classic cooked fruit compote. Add a pinch of freshly-grated ginger or a handful of chopped, fresh strawberries and serve it with pork, duck or chicken.
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