Seasonal Foods: Rhubarb and Raspberry Compote

rhubarb-ice-cream

Rhubarb and Raspberry Compote is very easy to make and good with Coconut Ice Cream.

This recipe is safe for someone on the Specific Carbohydrate Diet, GAPS or a modified Paleo Diet.

One of the great experiences of seasonal eating is the anticipation of the coming harvest. By the end of the season, I’ve eaten my fill of the food until the next year. But every year I learn a bit more about the seasonal food and different ways to use this seasonal bounty to my benefit. In the case of my three rhubarb plants, they are starting to look like they need a rest. The season is nearly over. Soon the soft fruits will be ready and I will have more fresh raspberries then my family can handle. Until that time, rhubarb is on the menu!

6-8 garden rhubarb stems, diagonally sliced
2-3c garden raspberries, frozen
1c organic raisins
3-4T organic butter
large pinch sea salt
In a large sauce pan, simmer the rhubarb in butter and salt until the rhubarb dissolves into a mass. Add the raspberries and raisins and warm through, stirring frequently. The compote will have a smooth, silky consistency when done. Transfer the compote to a glass bowl and refrigerate until cold. The compote can be eaten alone or served with ice cream.

The compote can be cooked in the oven at 300F for 30 minutes. The baked compote has a different texture. The stove-top method is better for hot summer days.

raspberry-rhubarb

An alternative to the stove-top method is to cook the compote in the oven but the stove-top method is better for those hot summer days.

Here are two of my favorite ice cream recipes:
Coconut Ice Cream
Walnut Maple Ice