cranberry photo

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Honey Rhubarb Compote with Vanilla Bean

1 lb fresh rhubarb stalks (leaves removed), washed and chopped small

1/4 cup fresh sqeezed 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

1. 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 to 15 minutes, or until the rhubarb
is cooked down and the compote is slightly thickened.

2. Remove from heat and let cool. Remove the vanilla pod. Use right
away or store in the refrigerator for 3 to 4 days.

Yield: 2 cups. Analysis per tablespoon: 12 calories, <1g protein, no fat, <1g fiber,
3g carbohydrate, <1 mg sodium

Recipe and photo courtesy of The Bounty Hunter (www.thebountyhunter.ca)

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