This rhubarb compote recipe creates a delicious and versatile summer spread, and it is especially perfect on the 21-Day Clean Program, where we can’t have strawberries, the usual companion to rhubarb.
This compote is uniquely spiced and perfect as both a sweet and savory accompaniment. I’ve used this rhubarb compote recipe on waffles, ice cream, chicken, and lamb. Don’t be afraid to experiment in the kitchen. Using what’s available at different times of the year can make us come up with some amazing flavor combinations that we might not think to try otherwise.
For Clean Cleanse and Refresh (not the Gut Program)
Serves 4-10 (depending on serving sizes)
Rhubarb Compote Recipe Ingredients:
2 handfuls of rhubarb (rough amount, you don’t need an exact measurement)
1/4 cup coconut nectar or granules
2 teaspoons cinnamon
1 dash of nutmeg
1 teaspoon allspice
pinch of sea salt
1/2 cup balsamic vinegar
1 knob of ginger, peeled and grated (roughly 1″ piece)
1 teaspoon vanilla
Directions:
Preheat oven to 400°F.
Slice the ends off the rhubarb and then slice into 1-2″ long pieces.
Place rhubarb pieces into a shallow baking dish.
Cover the rhubarb with all dry ingredients, then add the vanilla and begin drizzling the balsamic vinegar over everything.
Mix everything together until the rhubarb is well covered. If it seems too dry, add more balsamic and even a bit of water.
Bake in the oven until rhubarb is tender, about 15 minutes. Keep stirring occasionally and check to make sure it’s not turning too dark, or burning.
Remove and serve warm over anything you like.
I love rhubarb compote recipe over this blackberry ice cream that will be on the blog soon. Also try it over the Tropical Waffles from last week.
Recipe and Photographs//Jenny Nelson
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