Friday, May 13, 2011

Recipe: Rhubarb-Raspberry Compote

It's been cold, windy and wet the last few days and so I've been feeling like a dessert that will warm me up. We're also trying to use up what we have left in the freezer: rhubarb and raspberries. And so a compote seemed to be in order. I found this perfectly delicious recipe online here and tweaked it only slightly.


Rhubarb-Raspberry Compote
2 cups rhubarb, chopped
3 cups apple, skinned & chopped (3 medium apples)
¼ cup water
1 cup frozen raspberries, thawed, with juices
3 Tbsp local honey
1 Tblsp vanilla extract 

Coconut Cream
1 can coconut cream
1 tsp vanilla
1 tsp honey

Add rhubarb and apples to a saucepan with the water and vanilla. Cover and simmer over low heat until soft and saucy, about 15 minutes, stirring occasionally. Remove the pan from the heat and stir in the raspberries and honey. Cover and put in the fridge.

Meanwhile, open a can of coconut cream, add vanilla and honey and blend with a blender until smooth and thick. Place in a jar and refrigerate - the earlier the better - to allow it to thicken. If you're short on time, pop it in the freezer to thicken it faster.

Serve cold as or warm with a dollop of coconut cream on top.

Linked to World Food Thursday.

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