Rhubarb and Beetroot Compote 1

Wildcraft Kitchen shares a recipe perfect for spring clean eating.

Recipes Tori Fleming, Wildcraft Kitchen | WildcraftKitchenCo.com | @wildcraftkitchen

Yield 12 oz.

“Rhubarb is another vegetable we are lucky to have growing wild here in the Foothills. Every year I return to forage from the same location. The beets in this recipe balance out the tartness of the rhubarb while lending a mild earthy flavor.” -Tori Fleming

2 cups, about 6 stems Rhubarb, sliced into ½ in slices

1 cup Beets, cooked, cut into small cubes

½ cup Meyer Lemon or Orange Juice, Fresh squeezed

½ tsp Vanilla Bean Powder

3 tbsp Local Honey


Add Rhubarb, beets, orange or lemon juice and vanilla bean powder to a saucepan and bring to a simmer. Cover and cook, for 15 minutes or until tender. Stir in honey and transfer to a blender. Lightly blend to fuse flavors. Chill before serving. Along with pistachios and bee pollen, this compote adds a pop of flavor and color to plain yogurt.