| Serves | 8 |
This unusual uncooked dessert was inspired by the compote served at Rendezvous in Cambridge, Massachusetts.
| 1 | lb. rhubarb, leaves trimmed | |
| 10 | dried apricots, coarsely chopped | |
| ⅓ | cup dried cranberries | |
| ⅓ | cup honey | |
| 8 | small rosemary sprigs (about 2 inches each) | |
| 2 | tsp. orange liquor, such as Grand Marnier or Cointreau | |
| ~ | Chopped mint for garnish |
This compote can be stored in the fridge for up to three days.
Read more in Helen Rennie’s column about rhubarb.
This content is from the Helen Rennie collection.
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