Lentine Alexis is a Boulder-born, raised, and based Ayurvedic Practitioner, Holistic Nutritionist, and Performance Chef who works predominantly with professional athletes and high achievers around the world to uplevel their performance and unlock potential...with food as medicine and as a tool for alignment. This Raw Honey + Rhubarb Compote is just one of the recipes she released to her popular Recipe Club this spring, as a remedy to help sluggish digestion, healthy spring weight management, and to boost immunity, making it more than just a pretty spread for toast. Each ingredient was hand-chosen for its bioenergetic benefit:
Rhubarb is sour, astringent, light, and dry—it stimulates the liver and large intestine, moves stagnation, and clears ama (accumulated metabolic waste) from the digestive tract. It’s one of the more potent digestive stimulants available as a food rather than a supplement.
Strawberry adds gentle, sour-sweet balance with a light, slightly rough quality. It brings enough moisture to make the compote feel like food rather than medicine, without the heavy, building character that would work against the sluggishness of the season.
Ginger is the through-line. Pungent and warming, it kindles digestion directly, clears dampness, and improves the bioavailability and action of everything it’s paired with. It’s the herb Ayurveda reaches for first when the heaviness of winter mounts.
Honey, as above, scrapes and clears rather than builds, making it unique among sweeteners—and its warmth and lightness support rather than suppress the digestive fire that ginger is trying to kindle.
She and her family enjoy it on toast instead of jam, with granola or chia pudding, or over a warm bowl of porridge.
And it's the first thing she pulls out whenever someone has a cough, cold, or feels congested or puffy, during the spring months when rhubarb is in season, and anytime she wants to feel light and clear in body and mind.
To join Lentine's Recipe club, visit LentineAlexis.com/Join-Recipe-Club.
Rhubarb + Raw Honey Compote
Makes 1 pint
Ingredients:
- 5 large stalks fresh rhubarb, chopped
- 8 large strawberries, quartered
- 1 Tbsp raw honey
- 2-3 Tbsp orange juice
- 2 tsp grated ginger (plus more to taste)
- 1/2 tsp kosher sea salt
Instructions:
In a small saucepan, combine the strawberries, grated ginger, chopped rhubarb, and 1/2 tsp kosher salt. Place the pot over medium heat and stir occasionally until the fruit starts to break down and release juices. The rhubarb and strawberries will start to bubble and break down. When the compote has reached your desired consistency, remove from heat.
When the compote has cooled so that it’s warm to the touch but not too warm to eat, stir in the honey and the orange juice and allow to stand. Incorporate completely.
Stir your compote into yogurt, over toast, into chia pudding, or into porridge.
Store the jam in an airtight glass jar in the refrigerator for up to 7 days