Rhubarb-apple compote

by | Jul 30, 2011 | Columns, Eat. Heal. Live., Featured


Rhubarb-apple compote over yogurt

photo provided courtesy of affairsofliving.com


Sweet and aromatic, this compote is excellent served warm or chilled. For a simple fruit dessert, it can be served alone, or spooned over yogurt or ice cream. It is also very good served over pancakes or waffles. For a savory twist, serve alongside grilled or roasted pork or chicken. The flavors of this dish are perfect for autumn, so freeze some of your rhubarb to use later on this year when the seasons change!


Rhubarb-apple compote over yogurtingredients

• 3 cups rhubarb, sliced in 1-inch x ½-inch pieces (about 1 pound rhubarb) – use either fresh or frozen (not thawed)
• 3 apples, quartered, cored, and chopped in 1-inch x ½-inch pieces (about 1 pound apples)
• ½ cup raisins or currants
• 1 cup apple juice
• 1 ½ tsp ground cinnamon
• 1 tsp ground cardamom
• ½ tsp ground nutmeg
• ¼ cup honey or maple syrup (or more or less, to taste)
• 2 tsp lemon juice
• 2 tsp vanilla extract


directions

  1. Prepare rhubarb and apples as directed. Place in a saucepan with raisins/currants, apple juice, and spices. Bring to a high simmer over medium-high heat, then turn off heat, cover, and let sit for 5 minutes.
  2. Remove cover and stir in honey, lemon juice, and vanilla extract. Replace cover and let sit for 3-5 more minutes.
  3. Let cool slightly before serving, mixture will thicken as it cools. This is also excellent served chilled.

makes about 1 quart

recipe courtesy affairsofliving.com


  • Earthwalker is the username that PT founder Julie Genser created for her online interactions so many years ago when first creating Planet Thrive.

    Julie's (Earthwalker's) life was derailed over twenty years ago when she had a very large organic mercury exposure after she naively used a mouth thermometer to measure the temperature of just-boiled milk while making her very first pizza at home. The mercury instantly expanded into a gas form and exploded out the back of the thermometer right into her face. Unaware that mercury was the third most neurotoxic element on Earth, Julie had no idea she had just received a very high dose of a poisonous substance.

    A series of subsequent toxic exposures over the next few years -- to smoke from two fires (including 9/11), toxic mold, lyme disease, and chemical injuries -- caused catastrophic damage to her health. While figuring out how to survive day-to-day, and often minute-to-minute, she created Planet Thrive to help others avoid some of the misdiagnoses and struggles she had experienced.

    She has clawed her way over many health mountains to get to where she is today. She is excited to bring the latest iteration of Planet Thrive to the chronic illness community.

    In 2019, Julie published her very first cookbook e-book called Low Lectin Lunches (+ Dinners, Too!) after discovering how a low lectin, gluten free diet was helping manage her chronic fascia/muscle pain.

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