Vanilla and cinnamon add subtle flavor to this quick rhubarb compote. Serve warm or cold, wrapped in crepes or over ice cream. Source: EatingWell Magazine, March/April 2008

EatingWell Test Kitchen



  • Combine rhubarb, sugar and cinnamon in a medium saucepan. Bring to a simmer over medium-high heat; reduce heat to a gentle simmer and cook until the rhubarb begins to break down, about 5 minutes. Remove from heat and stir in vanilla.


Nutrition Facts

125 calories; 0.3 g total fat; 5 mg sodium. 30.9 g carbohydrates; 1.1 g protein; Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Perfect and delicious as is except I use coconut sugar. No lid required. Perfect for toast over ice cream or whatever. Read More
Rating: 4 stars
Please put the lid on or else it will never have enough liquid to cook properly. other than that I followed the recipe as is and it was delicious and a simple but good way to use up rhubarb from the garden. Read More