Rhubarb-Vanilla Compote

Rhubarb-Vanilla Compote

2 Reviews
From: EatingWell Magazine, March/April 2008

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 cups diced rhubarb
  • ½ cup sugar
  • ¼ teaspoon cinnamon
  • ½ teaspoon vanilla


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  1. 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 information

  • Serving size: ½ cup
  • Per serving: 125 calories; 0.0 g fat(0.0 g sat); 2.0 g fiber; 31.0 g carbohydrates; 1.0 g protein; 9.0 mcg folate; 0 mg cholesterol; 27.0 g sugars; 25.0 g added sugars; 125.0 IU vitamin A; 10.0 mg vitamin C; 107.0 mg calcium; 0.0 mg iron; 5 mg sodium; 353.0 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 other carbohydrates

Reviews 2

August 15, 2014
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By: EatingWell User
Perfect and delicious as is except I use coconut sugar. No lid required. Perfect for toast, over ice cream or whatever.
April 25, 2010
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By: EatingWell User
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.