Scandinavian Rhubarb Compote

Great as an accompaniment with grilled chicken or pork. Leftovers are delicious served warm or cold with a soft cheese on crackers or pita chips.

1 cup chopped rhubarb

1 tsp. chopped onion (optional)

2 Tbsp. maple syrup

1 Tbsp. apple cider vinegar

1/4 cup fruit juice (apple or berry, but not citrus)

1/4 tsp. cinnamon

1/4 tsp. ground ginger

Dash of salt and pepper

1/2 cup raisins

Mix all except the raisins in a small saucepan; and cook on low until the rhubarb is tender. You can add just a touch more juice or water if needed. Add raisins and cook another 5 minutes or so until the raisins are plump and the mixture has thickened.

Recipe created or adapted by Liz Talley, Urban Graze

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