Rhubarb Compote


  • 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.

Serving Suggestion

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.

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at Stronger Together.Coop.