Raspberry-Rhubarb Compote

Julia Levy
Updated
Get the recipe for Raspberry-Rhubarb Compote.

Ingredients

  • 2 pints fresh raspberries

  • 8 ounces diced rhubarb

  • ½ cup honey

  • 1 vanilla bean, split

  • 2 tablespoons fresh lime juice

  • ? teaspoon kosher salt

Nutrition

Calories 82

Fat 0g

Sat Fat 0g

Cholesterol 0mg

Sodium 26mg

Protein 1g

Carbohydrate 21g

Sugar 16g

Fiber 4g

Iron 0mg

Calcium 33mg

Directions

  1. Combine all ingredients in a medium saucepan over medium-high; bring a boil, stirring occasionally. Reduce heat to medium-low, and cook, stirring occasionally, until raspberries burst and rhubarb is tender, about 5 minutes. Remove and discard vanilla bean. Mash mixture with a potato masher until no chunks remain. Chill.

Yields: Serves 10 (serving size: about ¼ cup)