1 pound rhubarb stalks
2 cups raw honey or raw agave nectar
3 tablespoons fresh rosemary
2 tablespoons fresh mint
10 apricots (dried)
½ cup cranberries (dried)
½ cup raw honey or raw agave nectar
4 rosemary sprigs
2 teaspoons fresh orange juice
2 cups fresh strawberries
1 cup raw almonds (soaked)
1 tablespoon cinnamon
3 tablespoon maple syrup or raw agave nectar
2 tablespoons fresh grated ginger (optional)
¼ cup water
1. Clean the rhubarb stalks and make sure to remove any leaves. Dice the stalks into 1 inch pieces.
2. Combine the stalks with 2 cups of honey or agave, 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.
3. After marinating for 2 days, drain the rhubarb and process in a food processor, leaving a few chunks.
4. Process the rhubarb with the apricots, cranberries, remaining honey or agave, rosemary and orange juice.
5. Slice the strawberries and mix into the compote.
6. 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.
7. For the topping, coarsely 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.
8. When the almond mixture is at your desired texture, remove from the processor and add the maple syrup, cinnamon, and ginger if desired.
9. 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).
10. Now, you could eat it at this point, but I chose to dehydrate at 115 F for approximately 10 hours just to incorporate the flavors more and to warm it up.
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 rhubarb 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.
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 Prairie Home Companion on NPR.
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© 2009-2016 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!