Tangy Rhubarb Raspberry Compote

• 3 Cup Chopped Rhubarb
• 1 Cup Sugar
• 2 Cup Raspberries
• 2 Tbsp Cascadian Wild Raspberry White Balsamic Vinegar

1. In a medium size pot, combine rhubarb & sugar. Stir and let sit for 15 minutes (without heat) until rhubarb releases some liquid.
2. Add balsamic vinegar and stir. Bring rhubarb mixture to a boil, stirring occasionally. Reduce heat to a simmer, stirring occasionally until rhubarb has broken down, about 10-15 minutes. Remove from heat.
3. Add raspberries and stir until combined and slightly softened. Let cool completely.
4. Serve over ice cream, yogurt or in parfaits!

Ready in 20 minutes

Serves 10-15 People