Rating3/5 (from 2 ratings)3
1 pound Rhubarb stalks
2 cup raw honey or raw agave necter
3 tablespoon fresh rosemary
2 tablespoon fresh mint
10 dried apricots
½ cup dried cranberries
½ cup raw honey or raw agave necter
4 rosemary sprigs
2 tsp fresh orange juice
1 pint fresh strawberries
1 cup raw almonds, soaked
1 tablespoon cinnamon
3 tablespoon maple syrup or raw agave necter
2 tablespoon fresh ginger, grated, optional
¼ cup H20
First create the Rhubarb Compote. This is created from the first 9 ingrediants and the part of the recipe I got from Culinate.com. Clean the Rhubarb stalks and make sure to remove any leaves. Dice the stalks into 1 inch peices. Combine the stalks with the 2 cups of honey or agave, the rosemary, and mint. This should marinate for 2 days in the fridge. This is the part of the recipe that takes that sourness out of the rhubarb so this is important. After marinating for 2 days, drain the Rhubarb and process in a food processor, leaving a few chunks. Then, process the rhubarb with the apricots, cranberries, remaining honey or agave, rosemary and orange juice. Then you have your compote.
Slice the strawberries and mix into the compote. Leave about a half a cup of the strawberries and transfer the mixture into a shallow baking dish or bowl. Press the remaining strawberries into the top to form a layer.
For the topping,coursly process the almonds and then add in the dates and continue to process, adding in the water as needed to keep the mixture smoothly processing. When the almond mixture is at your desired texture, remove from the processor and add the maple syrup, cinnamon, and ginger if desired. Spread the mixture on top of the rhubarb strawberry compote in a single layer, or form a lattice pie topping shape if you wish (pictured).
Now, you could eat it at this point, but I chose to dehydrate at 115 degrees for approximatly 10 hours just to incorporate the flavors more and to warm it up. If you wish, serve with your favorite Raw Vanilla Ice cream (some great recipes on this site!. I like to take a basic vanilla ice cream recipe and mix in cinnamon for cinnamon ice cream. If anyone actually makes this, please let me know what you think or if you have any good improvisations.
Ps- the name comes from some lyric I hear often on A Prarie Home Companion on NPR.
Rawrach's ThoughtsBy rawrach
I simply must have some nice bright Rhubarb in the spring. It’s tanginess tempered with sweetness is the best way to appreciate the unique flavor of the stalks. Do not be afraid of the raw rhubarb- I did the research and everything I could find indicates that it is only the leaves that are toxic. That being said, raw rhubard is extremely sour, thus, it is usually cooked down with a ton of sugar to render it edible. So I was searching for a way to prepare raw rhubarb and I ran across the recipe for this Rhubarb Compote on Culinate.com. So I took it from there to create a raw version of the delicious memories of Rhubarb pies and crumbles.
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