Kiwi-Rhubarb Compote

Hello all. It’s a simple one this time! All you need is a small pot and a bowl, and some fresh fruit. This makes a delicious topping to serve over vanilla ice cream, or to put on French toast in the morning with pears and walnuts. Give it a try and let us know what you think!

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Kiwi-Rhubarb Compote

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Ingredients:

4 large stalks rhubarb, cut into 1-inch pieces (about 3 cups)

3 ripe kiwis, diced

½ cup granulated sugar

¼ cup water

 Method:

Place rhubarb, water, and sugar into medium pot and bring to a boil on medium heat. Once boiling, bring down to a simmer and simmer for 20 minutes until water is reduced and rhubarb starts to fall apart and soften. Remove from heat and place in a bowl, stir in diced kiwis and refrigerate for an hour or so until cold.* Serve over vanilla ice cream or yogurt.

 

Original photo and recipe for Pacific Coast Harvest by Kayla Waldorf

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