Raspberry-Rhubarb Compote

raspberry-rhubarb-compote
Photo by Greg DuPree
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  • Serves 10 (serving size: about ¼ cup)
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    Nutritional Information

    Per Serving

    • Calories 82 calories
    • Fat 0 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 26 mg
    • Protein 1 g
    • Carbohydrate 21 g
    • Sugar 16 g
    • Fiber 4 g
    • Iron 0 mg
    • Calcium 33 mg

Combine all ingredients in a medium saucepan over medium-high; bring a boil, stirring occasionally. Reduce heat to medium-low, and cook, stirring occasionally, until raspberries burst and rhubarb is tender, about 5 minutes. Remove and discard vanilla bean. Mash mixture with a potato masher until no chunks remain. Chill.

Ingredients

  1. Check 2 pints fresh raspberries
  2. Check 8 ounces diced rhubarb
  3. Check ½ cup honey
  4. Check 1 vanilla bean, split
  5. Check 2 tablespoons fresh lime juice
  6. Check teaspoon kosher salt

Directions

  1. Combine all ingredients in a medium saucepan over medium-high; bring a boil, stirring occasionally. Reduce heat to medium-low, and cook, stirring occasionally, until raspberries burst and rhubarb is tender, about 5 minutes. Remove and discard vanilla bean. Mash mixture with a potato masher until no chunks remain. Chill.