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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  • 4 cups diced rhubarb
  • 1/2 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla

Preparation

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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: 1/2 cup
  • Per serving: 125 calories; 0 g fat(0 g sat); 2 g fiber; 31 g carbohydrates; 1 g protein; 9 mcg folate; 0 mg cholesterol; 27 g sugars; 25 g added sugars; 125 IU vitamin A; 10 mg vitamin C; 107 mg calcium; 0 mg iron; 5 mg sodium; 353 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.