Rhubarb-Raisin-Pomegranate Compote

Warning: this stuff is addictive! I made this last night and had some, warm, over plain yogurt. Delicious. A few hours later I snuck into the fridge and ate some more, chilled, with a spoon. (Just one spoonful...really). I call this a compote because I made it a bit runnier than a real jam...with the intention of mostly eating it on yogurt or pancakes...if you want jam, just boil it down a little more...

I bought some tiny tupperware to use for freezer jam because I don't know how to can anything properly yet (on my to-do list) and I also don't want to use sugar in my jam...and apparently it's a big part of most properly canned jams. I don't normally store anything in tupperware, preferring to use glass containers, but I decided to make an exception for things like this compote, that I only want to have in small quantities at a time. These are 1 cup containers that I filled about 2/3 of the way full, and I got 3 of them out of this recipe...one stays in the fridge and the other two went straight into the freezer, for future enjoyment.

Thank you to Miss B for bringing by some fat rhubarb stalks, a delicious bouquet!

Rhubarb-Raisin-Pomegranate Compote


4 1/2 cups chopped rhubarb
1/2 cup pomegranate juice
1/2 cup agave syrup (could probably sub in maple syrup if you like)
pinch of salt
2 tbsp vanilla
1/2 cup raisins

Put everything except the agave into a large pot and bring to a boil. Cook on medium heat, stirring frequently to avoid burning, until the rhubarb completely breaks down and the compote is beginning to thicken (about ten or fifteen minutes). Add the agave syrup and cook for another few minutes, and adjust for sweetness depending on how tart your rhubarb is. Serve warm over ice cream, waffles, yogurt, etc, or cool and serve as a spread or topping. To freeze, ladle warm jam into freezer-safe containers and allow to cool completely before sealing and freezing. Keeps in the fridge for about 5 days or so, and in the freezer for a year...so freeze in small portions and take out only as much as you want to use within a week.