Rhubarb Berry Compote
Rhubarb reminds me of my childhood because my mom kept a rhubarb plant in the flower bed next to our garage, and it would get HUGE every summer. She’d make the best desserts with the sour rhubarb and the sweet strawberries we’d get from the local farmers’ stands in northwest Ohio. Topped with a bit of vanilla ice cream, and you’d be in heaven.
Rhubarb is rich in antioxidants, particularly anthocyanins which give it its beautiful red hue. Combined with the phytonutrient punch of berries, your cells are in for a free-radical-fighting treat!
I like this recipe for dessert, but my kids like it layered with their yogurt and granola at breakfast. I could also picture this being the new “J” in PB+J….hmmm!
Ingredients
2 cups ½-inch diced rhubarb
2 cups berries (if strawberries, please slice)
1 tablespoon arrowroot flour
1 tablespoon melted ghee, butter or coconut oil
¼ teaspoon cinnamon
Few shakes of ground ginger or ground cardamom
Smidge of salt
Coconut yogurt or ice cream for serving
Directions
Preheat oven to 350 degrees. Prepare a small glass baking dish (like the size of a pie pan) with a little oil or butter.
Combine ingredients in a medium bowl and stir to combine. Transfer to prepared baking dish and bake covered for 30-45 minutes until rhubarb is soft. Serve with a dollop of coconut yogurt or ice cream if desired. Also delicious layered with yogurt and granola for breakfast.
Enjoy!
