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Rhubarb-Vanilla Compote

:  March/April 2008

Your rating: None Average: 4.4 (17 votes)

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


READER'S COMMENT:
"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. "
Rhubarb-Vanilla Compote Recipe

4 servings, 1/2 cup each

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

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

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Preparation

  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

Per serving: 124 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 31 g carbohydrates; 1 g protein; 2 g fiber; 5 mg sodium; 353 mg potassium.

Nutrition Bonus: Vitamin C (15% daily value).

Carbohydrate Servings: 2

Exchanges: 1/2 fruit


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Recipe Categories

Health & Diet Considerations
Low cholesterol
Low calorie
Gluten free
Healthy weight
Heart healthy
Low sodium
Low saturated fat
Type of Dish
Desserts, fruit
Desserts, other
Total Time
15 minutes or less
Ethnic/Regional
American
Preparation/ Technique
Braise/Stew
Meal/Course
Snack
Dessert
Brunch
Style/Theme
Quick (total 30 min. or less)
Kid-friendly
Entertaining, casual
Birthday
Servings
4
Season
Summer
Spring
Ease of Preparation
Easy
Publication
March/April 2008
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