Vanilla and cinnamon add subtle flavor to this quick rhubarb compote. Serve warm or cold, wrapped in crepes or over ice cream.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2008


Recipe Summary

15 mins


Ingredient Checklist


Instructions Checklist
  • 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; protein 1.1g 2% DV; carbohydrates 30.9g 10% DV; dietary fiber 2.3g 9% DV; sugars 26.6g; fat 0.3g; saturated fat 0.1g; cholesterol 0mg; vitamin a iu 124.9IU 3% DV; vitamin c 9.8mg 16% DV; folate 8.6mcg 2% DV; calcium 106.9mg 11% DV; iron 0.3mg 2% DV; magnesium 14.8mg 5% DV; potassium 353.3mg 10% DV; sodium 5.2mg; thiamin 0mg 2% DV; added sugar 25g.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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
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