Honey helps sweeten the rhubarb in this recipe, the red, tart stalks of which are generally handled more as a dessert than a vegetable.
1 lb fresh rhubarb stalks (leaves removed), washed and chopped small
1/4 cup fresh squeezed orange juice (juice from 1 medium-sized orange)
1/4 cup wildflower honey (orother local honey of your choice)
1 whole vanilla bean, sliced lengthwise and seeds scraped out
- Place rhubarb, orange juice, honey and vanilla seeds and pod in a small saucepan. Bring to a simmer over medium heat; reduce heat to medium-low and let cook for 10–15 minutes, or until the rhubarb is cooked down and the compote is slightly thickened.
- Remove from heat and let cool. Remove the vanilla pod. Use right away or store in the refrigerator for 3–4 days.
Yield: 2 cups
Recipe and photo courtesy of The Bounty Hunter
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**These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
